Description
This comforting Chili Mac & Cheese recipe combines the creamy indulgence of mac and cheese with the hearty, spicy kick of chili. Made effortlessly in a programmable pressure cooker, it’s a deliciously easy one-pot meal perfect for weeknight dinners or anytime you crave a satisfying bowl with layers of savory flavors and cheesy goodness.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound 93/7 lean ground beef
- 1/4 medium-size (about 9 oz.) yellow onion, chopped (about 1 1/2 cups)
- 2 large cloves garlic, minced (about 1 Tbsp.)
- 4 cups lower-sodium chicken broth
- 1 (14.5-oz.) can fire-roasted diced tomatoes, undrained
- 1 (15-oz.) can kidney beans, drained and rinsed
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 10 ounces uncooked elbow macaroni (about 2 cups)
- 8 ounces Cheddar cheese, shredded (about 2 cups), plus more for serving
Instructions
- Preheat and Brown the Beef: Select the SAUTÉ setting on your programmable pressure cooker and set it to HIGH temperature. Add the olive oil and allow it to preheat for 4 to 5 minutes. Add the ground beef, and cook while stirring often, until it is browned, about 5 minutes.
- Sauté Onions and Garlic: Add the chopped onion and minced garlic to the browned beef. Cook, stirring frequently, until the onions are softened and translucent, approximately 4 minutes.
- Add Liquids and Spices: Stir in the chicken broth, fire-roasted diced tomatoes (with their juice), kidney beans, kosher salt, chili powder, and ground cumin until well combined.
- Add Pasta: Add the uncooked elbow macaroni to the pot, pressing it down gently to make sure it is submerged beneath the liquid. Do not stir the pasta in to avoid sticking. Press CANCEL to stop the SAUTÉ mode.
- Pressure Cook: Secure the lid onto the cooker and lock it in place. Turn the steam release handle to the SEALING position. Select the MANUAL or PRESSURE COOK setting and set it to HIGH pressure for 4 minutes. Note that it will take about 10 to 12 minutes for the cooker to come to pressure before the cooking begins.
- Release Pressure and Add Cheese: When the cooking cycle finishes, carefully turn the steam release handle to the VENTING position and let all the steam escape, which should take 5 to 10 minutes. Once the float valve drops, remove the lid. Add the shredded cheddar cheese and stir gently until the cheese is melted and evenly distributed throughout the macaroni mixture, about 1 minute.
- Serve: Serve the Chili Mac & Cheese hot with additional shredded cheddar cheese on top if desired.
Notes
- Be sure to use lean ground beef (93/7) to reduce excess fat and splatter during browning.
- Do not stir the pasta after adding it to the chili mixture before pressure cooking to avoid clumping or sticking.
- Allow the pressure cooker to fully release steam naturally or via the quick-release method to ensure pasta is cooked perfectly and safely.
- Fire-roasted diced tomatoes add a smoky depth, but you can substitute with regular diced tomatoes if preferred.
- This recipe is easily doubled for larger gatherings but adjust pressure cooking time slightly if needed according to your cooker’s manual.
- Use lower-sodium chicken broth to control the salt content in the dish.
