Ingredients
Meat
- 1 lb ground beef or turkey
Pasta & Liquids
- 8 oz elbow macaroni
- 2 cups broth (beef or chicken)
- 1 cup crushed tomatoes
Cheese & Seasoning
- 1 cup shredded cheddar cheese
- 1 tbsp chili powder
Instructions
- Brown the meat: Using the Instant Pot’s sauté mode, brown the ground beef or turkey until fully cooked and no longer pink, breaking it apart as it cooks for even browning.
- Add ingredients: Stir in the elbow macaroni, broth, crushed tomatoes, and chili powder, mixing everything well to combine.
- Pressure cook: Seal the Instant Pot lid and set it to cook on high pressure for 4 minutes to perfectly cook the pasta and meld flavors.
- Quick release and finish: Perform a quick pressure release, then open the lid carefully and stir in the shredded cheddar cheese until it melts into a creamy sauce.
Notes
- For a spicy kick, add diced jalapeños when adding the tomatoes and broth.
- You can substitute ground turkey for a leaner option or ground beef for richer flavor.
- If you prefer a thicker chili mac, reduce the broth to 1 3/4 cups.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
