A Weeknight Favorite: Chili Mac in the Pressure Cooker
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 0
- 2 bay leaves
- 1 tsp black pepper
- 2 1/2 cups water
- 1 lb ground beef
- 2 tsp chili powder
- 1 beef bouillon cube
- 1 tsp seasoned salt
- 2 tsp italian seasoning
- 1/2 large onion diced
- 28- oz can petite diced tomatoes
- 15- oz can tomato sauce
- 2 cups (8 oz) macaroni uncooked
- 1 cup shredded mozzarella cheese (i recommend that you s
- optional: additional shredded cheese for topping
- Carbohydrate 19.95942 g
- Cholesterol 308.9108116 mg
- Fat 69.4539155 g
- Fiber 4.03700008326769 g
- Protein 87.205601583 g
- Saturated Fat 26.9968744242 g
- Serving Size 1 1 recipe (1203g)
- Sodium 2720.08496422003 mg
- Sugar 15.9224199167323 g
- Trans Fat 9.93113018389999 g
- Calories 1069 calories
In the insert pot of the Instant Pot, add the ground beef and onions. Use the saute function to brown the beef and cook the onions. Turn off saute function and drain grease if necessary. Add water, bouillon cube, tomato sauce, diced tomatoes, Italian seasoning, chili powder, bay leaves, seasoned salt, pepper, and macaroni. Stir to combine. Place the lid on the Instant Pot and set the vent to the "sealed" position. Using the manual setting, select a 5 minute cook time. After cook time is complete, allow a 10 minute natural pressure release followed by a quick release. Once the valve has dropped, open lid and carefully remove bay leaves. Stir in shredded mozzarella cheese until melted. Serve, topping with additional shredded cheese if desired (I used Colby Jack cheese for topping).
