Instant Pot Chili Mac and Cheese
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Chili mac is everything I want in a dinner bowl: creamy, cheesy, and infinitely cozy. Unfortunately, making it from scratch typically involves dirtying multiple pots and a decent amount of time — which is what makes this Instant Pot version so brilliant. With just eight ingredients and a 20-minute cook time, you can pull off this easy and delicious dinner anytime you’re craving comfort.
How to Make Instant Pot Chili Mac and Cheese
Set your electric pressure cooker to sauté and brown some ground beef in a little bit of butter. Turn off the heat and add a can of diced tomatoes and your favorite chili seasoning. Add a pound of your favorite pasta and cover everything with water and a little salt. Lock on the lid and set it to just five minutes of HIGH pressure cooking.
While the pasta, tomatoes, and beef cook, grate some cheese and drain a can of kidney beans. After a quick release of pressure, unlock the lid, add the cheese and beans, and serve. While you can keep the toppings minimal, a little sour cream and chopped green onion make this bowl of comfort even more complete.
Even more easy Instant Pot ideas: 5 Instant Pot Recipes That Seriously Upgrade Mac and Cheese
Comments 0 RatingsInstant Pot Chili Mac and Cheese
Yield Serves 4 to 6
Prep time 10 minutes
Cook time 20 minutes
- shellfish-free
- fish-free
- alcohol-free
- peanut-free
- pork-free
- balanced
- tree-nut-free
- high-fiber
- soy-free
- egg-free
- Calories 672
- Fat 27.9 g (43.0%)
- Saturated 12.7 g (63.4%)
- Carbs 72.8 g (24.3%)
- Fiber 8.1 g (32.6%)
- Sugars 7.6 g
- Protein 31.7 g (63.3%)
- Sodium 694.9 mg (29.0%)
Ingredients
- 2 tablespoons
unsalted butter
- 1 pound
lean ground beef
- 1 (28-ounce) can
diced tomatoes
- 1 tablespoon
- 1 pound
short, dry pasta, such as classic elbows
- 3 cups
water
- 1 teaspoon
kosher salt
- 12 ounces
sharp cheddar or pepper jack cheese, shredded (about 3 cups)
- 1 (about 15-ounce) can
kidney beans
- 1/2 cup
half-and-half
Instructions
-
Melt 2 tablespoons unsalted butter in a 6-quart or larger electric pressure cooker on the highest Sauté function. Add 1 pound lean ground beef and cook, breaking up the beef and stirring, until cooked through, about 6 minutes. Turn off the heat. Add 1 (28-ounce) can diced tomatoes and their juices and 1 tablespoon chili seasoning, and stir to combine. Add 1 pound short, dry pasta, 3 cups water, and 1 teaspoon kosher salt, and stir to combine.
-
Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 5 minutes under HIGH pressure. It will take about 10 minutes to come up to pressure. Meanwhile, shred 12 ounces cheddar or pepper jack cheese (about 3 cups), and drain and rinse 1 can kidney beans.
-
When the cook time is up, quick release the pressure. Turn the pressure cooker off. Add the cheese, kidney beans, and 1/2 cup half-and-half, and stir, stir, stir. Cover and let sit for 3 minutes. Serve immediately.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
Meghan Splawn
Food Editor, Skills
Meghan is the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
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Source : food
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