https://www.dadcooksdinner.com/pressure-cooker-chili-mac/
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 1 medium red bell pepper, trimmed and diced
- 3 cloves garlic, minced (I just used chopped garlic, three spoonfuls)
- ½ teaspoon fine sea salt
- 1/8 cup chili powder (I tried 1/4 as the recipe asks for and the family said it was too spicy. 1/8 seemed fine)
- 2 tablespoons ground cumin
- 1 tablespoon oregano
- 1 pound ground beef
- 2 (15-ounce) cans red kidney beans, drained and rinsed (or 4 cups homemade beans)
- 1 pound dried elbow macaroni pasta (that’s a bowlful)
- 28-ounce can crushed tomatoes (I didn’t have crushed tomatoes on hand but I had a can of Hunt’s Thick and Rich Spicy Red Pepper & Chillies pasta sauce (680ml). That seemed to work fine. Maybe any pasta sauce would be fine? )
- 4 cups water (or chicken broth)
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- I added corn niblets
Instructions
- Sauté the aromatics: Heat 1 tablespoon of vegetable oil in an Instant Pot set to Sauté mode – high. (Use medium-high heat in a stovetop PC). Add the onions, bell pepper, garlic, and ½ teaspoon salt to the pressure cooker. Sauté until the onions soften, about 5 minutes.
- Toast the spices and cook the beef: Make a hole in the center of the onion mix and add the chili powder, cumin, and oregano. Let the spices sit for 30 seconds, then stir into the onions. Add the ground beef and stir to coat with the onions and spices, using a flat-edged wooden spoon to scrape any browned bits from the bottom of the pot. Cook the ground beef, stirring often, until the beef just loses its pink color, about 3 minutes. (Make sure nothing sticks to the bottom of the pot while cooking the beef or it will burn – stir and scrape the bottom often.)
- Everything in the pot: Stir the rinsed and drained beans, elbow macaroni, crushed tomatoes, and water into the pot. Sprinkle in 1 teaspoon of salt. Scrape the bottom of the pot one last time to make sure nothing is sticking. Poke down any pieces of pasta sticking up out of the water – if they’re not submerged, they might not cook.
- Pressure cook for 4 minutes with a 5 minute natural release: Lock the lid and cook at high pressure for 4 minutes (Use Manual, Pressure Cook, or Pressure Cook – Custom mode with an Instant Pot.) When the cooking time finishes, let the pressure come down naturally for 5 minutes, then quick release the remaining pressure in the pot. Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
- Season and serve: Stir in the black pepper, serve with your favorite chili toppings, and enjoy!