Ingredients: |
Ingredients: 1 lb. ground beef
1 onion, chopped
˝ cup celery chopped
1 T. chili powder, milk
3 tsp. cumin
2 tsp. oregano
1˝ tsp. salt
˝ tsp. pepper
4 cloves garlic, minced
2˝ cups beef broth
1 (4 oz.) can green chilies
2 (15 oz.) cans red kidney beans, rinsed and drained
8 oz. elbow pasta macaroni
1 (14.5 oz) can diced tomatoes (do not drain)
1 (15 oz.) can tomato sauce
Optional - To Make Cheesy Chili Mac
2˝ cups sharp cheddar cheese, shredded
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Directions: |
Directions:Press the sauté button on the Instant Pot. Add the ground beef and cook, stirring occasionally, until almost done. Add the onion, bay leaf and celery. Sauté until almost translucent, stirring occasionally. Make sure to scrape up any brown bits on the bottom of the pot (deglaze). Add the garlic and spices. Stir. Add in the broth, chiles and beans. Stir to combine. Let the contents come to a simmer. Add the pasta, do not stir, just gently press and submerge it a little. Press the Cancel/Keep warm bottom to cancel the sauté mode. Add the tomatoes and tomato sauce and let them stay on top DO NOT STIR. Put the lid on the pot and set the steam release knob to Sealing position. Press the Manual (or Pressure Cook) button and the + or - button to select 4 minutes and make sure that High Pressure is also selected. When cooking time ends and the unit beeps, do a controlled Quick Release, slowly at first so that the sauce will not spew out of the knob. When the steam is all out and the pin in the lid drops, carefully open the lid, facing away from your face. Stir contents. Add the cheese if using and stir. Let it sit a minute until the cheese is melted. Season with more salt and pepper to taste, if desired. |
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