Easy weeknight meals are a must when you're a working mom, and the Instant Pot definitely makes things easier and faster. Growing up we ate a lot of Hamburger Helper. My mom was going back to school to finish her degree so my dad did a lot of the cooking. The cheeseburger macaroni was always a favorite, but I'll admit now that I'm older, Hamburger Helper really doesn't have the same appeal. That's why when I came across this recipe for Chili Mac I could make in the Instant Pot, I had to try it (with a few modifications). The end result was so much better than anything from a box, and it was a hit with both my daughter and my husband. Altogether, it took about 30 minutes to make. It made enough that we ate it for supper again the next night (heated up on the stove). For reference, I use the 6-quart Instant Pot.
- 1 lb ground beef
- 2.5 cups water
- 1 beef bouillon cube
- 2 cans diced tomatoes
- 1 can kidney beans
- 15 oz. tomato sauce
- 2 tsp Italian seasoning
- 2 tsp chili powder
- 1 tsp black pepper
- 2 cups macaroni (uncooked)
- Shredded mozzarella cheese
1. Using the saute function, brown your ground beef. I seasoned mine with onion slices from my spice rack and garlic powder. Drain.
2. Add water, bouillon cube, beans, tomato sauce, tomatoes, seasonings, and macaroni. Stir.
3. Close lid, making sure vent is in the sealed position.
4. Use the manual setting. Cook 5 minutes.
5. 10 minute natural pressure release, followed by quick release.
6. Carefully open lid. Add shredded mozzarella and stir.
7. Serve and enjoy!
We ate ours with Ritz crackers but this would also be good served with baked cornbread.
Click here for the original recipe.
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