Instant Pot Chili Mac and Cheese
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Averie Cooks · by Averie Sunshine★ 4.0 (4)

Instant Pot Chili Mac and Cheese

NUTRITION · PER SERVING25M COOK
CAL 35%·PRO 84%
CARBS 57G33% OF CAL
8G FIBER41G OTHER8G TOTAL SUGAR
FAT 33G42% OF CAL
14G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pot chili mac and cheese with ground beef, beans, tomatoes, and melted cheddar and American cheese. Hearty comfort food ready in about 20 minutes.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil
  • 1 small white or yellow onion (finely diced)
  • 3 or 4 cloves garlic (finely minced)
  • 1 pound lean or extra-lean ground beef (such as 80/20 or 90/10)
  • 4 cups beef broth
  • 14.5 ounce can diced tomatoes OR 15 ounces Rotel (1 ½ cans if using 10-ounce cans, do not drain)
  • 10 ounces elbow macaroni
  • one 15.5-ounce canned kidney beans (light or dark, or another favorite bean, drained and rinsed)
  • 1 tablespoon chili powder*
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 1 cup shredded cheddar cheese
  • 1 cup cubed Velveeta (if desired, omit and use 2 cups of shredded cheddar instead)
  • 1 tablespoon fresh parsley or cilantro (finely minced for garnishing; optional)
PREP
10M
SODIUM
1654MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.