Ingredients

  • 1 tbsp olive oil
  • 1 lb ground beef lean
  • 1 onion medium
  • 1 bell pepper red, medium
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp oregano
  • 3 cups chicken broth
  • 28 oz crushed tomatoes
  • 14 oz red kidney beans canned, drained
  • 2 cups Monterrey Jack Cheese
  • 2 cups elbow macaroni uncooked

Ready In 14 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Turn on the pressure cooker and place on sauté mode. Once heated, add the olive oil, onion, and bell pepper. Sauté for 3 minutes.
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  • EQUIPMENT:
  • Length: 3 minutes

Step 2

  • Add in the ground beef and continue to stir until the beef is thoroughly cooked.
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Step 3

  • Add in the seasonings. Stir.
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Step 4

  • Add crushed tomatoes and kidney beans and mix well.
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Step 5

  • Pour in chicken broth and macaroni noodles. Stir the mixture until well combined.
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Step 6

  • Hit the cancel button on the Instant Pot.
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Step 7

  • Securely place the lid on the pressure cooker and lock the lid in place. Set the vent to seal and start the manual cook time for 4 minutes.
  • EQUIPMENT:
  • Length: 4 minutes

Step 8

  • Once the cooking time is finished, carefully place the valve to vent and allow the pressure pin to drop before unlocking the lid to the Instant Pot.
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Step 9

  • Remove the lid and stir the chili mac recipe well.
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Step 10

  • Mix in the cheese.
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Step 11

  • Add your favorite toppings and serve.