instant pot chili mac and cheese
– 1 Tbsp. olive oil – 1 lb. ground beef – 1/2 onion, chopped – 1 Tbsp. minced garlic – 2 Tbsp. chili seasoning mix – 1 can diced tomatoes – 5 cups beef broth – 1 cup milk – 1 can pinto beans drained – 16 oz. boxed pasta – 2 cups shredded cheddar cheese – 1/2 can tomato sauce - Salt and pepper to taste
Set your Instant Pot to saute mode. Once hot, add olive oil. Allow the oil to heat, then add in a chopped onion and minced garlic. Cook down for 2-3 minutes until soft.
Add ground beef to the pot and cook until browned, breaking down as the beef cooks. Allow it to sear a little on one side before you start to break it up, for best results.
Add all the good stuff in.
Once beef browns, add chili seasoning mix plus salt and pepper to taste, then pour in drained pinto beans and beef broth. Finally, add tomato sauce and uncooked pasta. Make sure the pasta is submerged!
Lock the lid and cook on high pressure for 5 minutes. Quick release when the time is up. Mix in milk and shredded cheddar cheese. Stir well until fully mixed through.
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