Instant Pot Chili Mac

Step 1

Press the Sauté (Normal) button on the Instant Pot. Add the ground beef and cook, stirring occasionally, until almost done.

Step 2

Add 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).

Step 3

Add garlic and the spices. Stir.

Step 4

Add in the broth, chiles, and beans Stir to combine. Let the contents come to a simmer.

Step 5

Add the pasta, do not stir, just gently press and submerge it a little.

Step 6

Press the Cancel/Keep Warm button to cancel the sauté mode.

Step 7

Add the red peppers, tomatoes and tomato sauce, and let them stay on top. DO NOT STIR (this helps alleviate the potential burning that can happen with tomatoes).

Step 8

Put the lid on the pot and set the steam release knob to “Sealing” position.

Step 9

Press the Manual (or Pressure Cook) button and the + or - button to select 4 minutes* (or 1/2 of the time on the pasta package directions), and make sure that High Pressure is also selected.

Step 10

When cooking time ends and the unit beeps, do a Controlled Quick Release (QR) (slowly at first, in small bursts so sauce doesn't spew out of the knob) of the steam.

Step 11

When the steam is all out and the pin in the lid drops, carefully open the lid, facing away from your face. Stir contents.

Step 12

Add cheese, if using, and stir. Let sit a minute until melted.

Step 13

Season with more salt & pepper to taste, if desired.

Step 14

Garnish as desired. Serve it right away!