Instant Pot Chili Mac

Circle B Kitchen

I’ve made chili mac on the stovetop and in the oven and this by far exceeds the greatness of either of those methods. Pressure cooking seems to infuse it with flavor, and cooking the macaroni with the chili definitely gives it even more great flavor and texture. And speaking of macaroni... you must, I repeat, must use the largest elbow macaroni you can find. Trader Joe's carries a good one, but you can usually find it in most grocery stores. It makes all the difference in how it holds up in the final dish.

Thank you, Heidi Swanson (101 Cookbooks) for the inspiration and recipe!

Note: If you are not going to eat this within a few minutes of cooking, then I would reduce your pressure cooking time by another minute which will allow the the macaroni to continue cooking as it sits without getting mushy. Stir the cheese into the hot chili mac and serve once it's melted in.

3 1/2 cups of favorite chili (or two 14-ounce cans)

1 1/2 cups chicken broth

2 cups of large elbow macaroni

1 cup each grated cheddar and jack cheese (I used 2 cups Mexican cheese blend)

1 teaspoon salt

1/2 cup (4 ounces) water

to serve, any/all of the following: scallions, sour cream, chopped avocado, cilantro, red onions, grated cheese

Combine the chili, broth, water, and pasta in the Instant Pot. Close the pot, and secure the lid. SEAL the valve. Select PRESSURE COOK (or MANUAL) and calculate your cooking time. To do this, refer to your pasta package; the time will be half of the shortest recommended cooking time, rounded down to the nearest minute. For example my pasta package recommended 8 - 10 minutes. Take the smaller number (8), cut in half (4), and round down to nearest whole number (if necessary). SET/ADJUST TIME - in my case, to 4 minutes.

When finished, carefully QUICK RELEASE pressure by shifting the valve to VENTING. Open away from you, and stir in grated cheese. Taste and adjust seasoning, serve topped with lots of scallions, cilantro, sour cream, etc.

To make this on a conventional stovetop: Bring the chili, broth and water to a simmer in one medium pot. Boil the pasta separately in salted water, drain, and stir into the chili. Stir in the grated cheese, season to taste, and serve with toppings.