Instant Pot Chili Mac is a cross between a hearty bowl of chili and cheesy macaroni and cheese. Two of our family's favorite classic comfort dishes in a one-pot meal!
1cupshredded cheese(cheddar, Monterey Jack, Colby jack, or your favorite melty cheese)
freshly chopped parsley,for garnishing
Instructions
To the Instant Pot, press [Sauté]. Wait until the pot is hot; then, add olive oil, onion, garlic, and bell pepper. Cook for 2-3 minutes until softened.
Add beef and cook for about 4-5 minutes or until brown, breaking it up as it cooks. Then, press [Cancel]. Drain any excess fat.
Deglaze the pot with beef broth, using a wooden spoon, scrape any brown bits stuck to the bottom of the pot. Then, add the remaining ingredients: crushed tomatoes, diced tomatoes, kidney beans, elbow pasta, chili powder, smoked paprika, cumin, salt, and pepper.
Place the lid back on, making sure the pressure release valve is in the sealing position. Press [Pressure Cook/Manual] and set it for 4 minutes on High Pressure.
Once done cooking, quickly release the pressure by carefully turning the pressure release valve to the venting position. Open the lid and stir everything together. Add in the cheese.
Serve immediately, garnish with extra shredded cheese and parsley, if desired.