Christy found this great Chili Mac recipe for the Instant Pot somewhere online, but she wrote it out by hand instead of printing it. I don’t know who to link to so I can’t give them props. This is one of our new family favorites. It really retains its heat, so I would recommend letting it sit for about 5 minutes after you dish it out before you dig in. The recipe calls for whole wheat, but I have yet to find it in any store.
Olive oil
1 onion, chopped
1 bell pepper, chopped
1 jalapeno, chopped
1 clove of garlic, crushed
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon chipotle powder
1 1/2 teaspoons salt
1 15 oz can of diced tomatoes
1 15 oz can of tomato sauce
1 15 oz can of black beans
1 15 oz can of kidney beans
8 oz of elbow macaroni
2 cups vegetable broth
2 cups of shredded cheese
Directions
- Saute the onion, bell pepper, and jalapeno pepper until soft.
- Add garlic and cook 1 minute.
- Add the remaining ingredients, seal Instant Pot, and cook on Manual for 5 minutes.
- Remove lid and stir in the shredded cheese.
- Dish into a bowl and top with sour cream, cilantro, and green onions.