When mac and cheese meets chili, you better plan on a second helping.
The ultimatecomfort foodjust got easier.
Don’t forget to brown the meat and saute the onions before completing the final steps.
Credit: Photography and Styling: Caitlin Bensel
It’s crucial for building that classic flavor.
Ingredients
1tablespoonolive oil
1pound93/7 lean ground beef
1/4medium-size (about 9 oz.)
4cupslower-sodium chicken broth
1(14.5-oz.)
can fire-roasted diced tomatoes, undrained
1(15-oz.)
(Times, instructions, and configs may vary according to cooker brand or model.)
Select HIGH temperature setting, add oil to cooker, and allow to preheat 4 to 5 minutes.
Add beef, and cook, stirring often, until browned, about 5 minutes.
Add onion and garlic, and cook, stirring often, until onion is softened, about 4 minutes.
Stir in broth, tomatoes, beans, salt, chili powder, and cumin.
Add macaroni, pressing to ensure pasta is submerged; do not stir.
Cover cooker with lid, and lock in place.
Turn steam release handle to SEALING position.
Select MANUAL/PRESSURE COOK setting.
Select HIGH pressure for 4 minutes.
(It will take 10 to 12 minutes for cooker to come up to pressure before cooking begins.)
(This will take 5 to 10 minutes.)
Remove lid from cooker.
Add cheese, and gently stir pasta mixture until cheese is melted, about 1 minute.
Serve with additional cheese.
