Cooking Wright

Cheesy Chili Mac (InstaPot)


1 Tbsp vegetable or canola oil
1 medium onion, diced
1 red bell pepper, seeded and diced
3 garlic cloves minced
1 jalapeno, finely diced (i used 1/4 of a jalapeño)
2 Tbsp chili powder (i used about 1/4-1/2)
1 lb ground beef, 85% lean
2 cups water
14.5 oz can diced tomatoes
8 oz (2 cups) elbow macaroni
1 cup frozen corn
2 Tbsp chopped cilantro
salt and pepper to tatste
4 oz cheddar or Monterey jack cheese, or a blend
sour cream and avocado, for garnish (optional)


Preheat the pressure cooker over medium heat (or use the sauce setting on the InstaPot). Heat the oil until shimmering. Saute the onion and red pepper until softened, then add the garlic and jalapeño and sauce until fragrant.
Add the meat and cook until browned, breaking it up with a wooden spoon while cooking. Stir in the chili powder. Add the water, tomatoes, and pasta.
In an InstaPot, set to bean/chili and set time for five minutes. At the end of the cook time, turn the InstaPot offend quick release the pressure.
Stir in the corn and the cilantro. The residual heat from he pot should thaw the corn. Salt and pepper to taste then stir in the cheese. Serve immediately, topped with sour cream and avocado if desired.

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