Instant Pot Beef Chili Mac with Black Beans and Mexican Cheese
A creamy pot of beef, beans, tomatoes, and macaroni made in the pressure cooker with melted Mexican blend cheese.
Equipment
- 6 quart or 8 quart Instant Pot
- Wooden spoon
- Box grater
Ingredients
Main Ingredients
- 2 lb extra lean ground beef
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium sweet yellow onion diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp ground black pepper
- ½ tsp kosher salt
- 4 cup low sodium chicken broth
- 1 cup water
- 1 can diced tomatoes with green chilies 14.5 oz
- 1 can diced tomatoes 14.5 oz
- 1 can black beans 16 oz, drained
- 1 can kidney beans 16 oz, drained
- 16 oz dry elbow pasta
- ½ cup whole milk
- 4 cup shredded Mexican blend cheese added 1 cup at a time
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Brown the beef. Saute the beef on the Saute setting for 5 minutes until no pink remains, then drain the fat and set the beef aside.
- Build the base. Cook the onion in the butter and oil for 3 minutes, then add the garlic and spices for 30 seconds.
- Add the liquid. Pour in the broth and water and scrape the bottom well, then add the tomatoes, beans, pasta, and beef.
- Pressure cook. Cook on high pressure for 4 minutes, then quick release the pressure and open the lid.
- Add the cheese. Stir in the milk and cheese one cup at a time on the Saute setting until the sauce is creamy and the pasta is tender.
- Serve. Stir in the parsley and spoon into bowls while hot.
Notes
Substitutions: Use ground turkey if you like and cook it to 165 degrees F, or swap pinto beans for the kidney beans.
Tips: Use a quick release and shred your own cheese for the smoothest sauce.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Freezing is not recommended.