I am a huge comfort food person and nothing beats a classic chili mac. This recipe is made so quick and easy with the use of the instant pot!
- 1 tablespoon neutral oil
- 1 lb. ground sirloin (90/10)
- 1 medium yellow onion, diced
- 1 poblano pepper, seeded and diced
- 1 large tomato, diced
- 1 tablespoon ancho chile powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 teaspoons kosher salt
- 2 tablespoons yellow mustard
- 1 tablespoon worcestershire sauce
- 1 15oz can pinto beans, drained and rinsed
- 1 15oz can white beans, drained and rinsed
- 4 cups chicken broth (homemade preferably)
- 1 lb. dried macaroni elbows
- 4 oz. velveeta cheese, cubed
- 4 oz. monterey jack cheese, grated
- sliced jalapeño, for serving
- diced avocado, for serving
- Set your instant pot to sauté on high. Add the oil once the pot heats up and cook the onion for 2-3 minutes until soft. Add the ground beef and brown well, breaking up the ground beef as you go. Add the poblano peppers to the pot with all of the spices, and cook for another 2-3 minutes and then add the tomato. Add the mustard, worcestershire, beans, broth and salt.
- Lock the lid in place and change the setting to ‘manual’ for 15 minutes. Allow the pressure to naturally release and then remove the lid. Stir in the macaroni. The macaroni should be completely submerged, but not soupy. Add a little more liquid if necessary to make sure the macaroni is submerged and replace the lid and set to ‘Manual-Normal’ for 2 minutes. Allow the pressure to naturally release for 5 minutes and then quick release. Remove the lid and stir in the cheeses. Season to taste with salt and pepper.
All of my instant pot recipes are made using a 6 qt Instant Pot. You can adjust the recipe up or down to suit the size of your Instant Pot.