Pressure Cooker Cheesy Chili Mac
This pressure cooker cheesy chili mac is so good! Packed with flavor and taking only 20 minutes to make in your Instant Pot or Ninja Foodi, you'll love it!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 1 lb ground sausage spicy is best, or ground beef
- 1 onion diced
- 1 packet chili seasoning 1 oz
- 1 can diced tomatoes 14.5 oz
- 1 can kidney beans 14.5 oz., not drained
- 1 can chiles diced, 4 oz.
- 1 c beef broth
- 1 c elbow macaroni uncooked
- 2 c cheese sharp cheddar is best
- 1/4-1/2 tsp chili powder optional for heat
- 1.5 tbsp olive oil
- 1 can tomato sauce 8 oz
Turn pressure cooker to saute (sear/brown on Crock Pot Express) and add olive oil, ground sausage or beef, and diced onions.
Cook until meat is no longer pink, adding packet of chili seasoning half way through cooking process. Turn pot off.
Dump in tomato sauce, diced tomatoes, kidney beans, beef broth, chili powder if desired and stir.
Pour 1 measuring cup full of macaroni noodles on top and gently push down so they are just submerged into the liquid. DO NOT stir.
Close your pressure cooker lid and close steam valve. Set to pressure high for 5 mintues.
Do a quick release and lift lid. Turn pot off. Stir in 1 cup of cheese so it melts. If you have a Ninja Foodi you can sprinkle the 2nd cup of cheese on top, close your air fryer lid and set to air crisp at 390 degrees for 5 minutes so cheese melts.
If you have an Instant Pot or Crock Pot Express you can just stir in the 2nd cup of cheese or transfer to a baking dish, sprinkle cheese on top and put under your broiler for 4-5 minutes until cheese is melted and golden brown.
Serve!! This is over the top if you put a small dollop of sour cream on top of each serving too.
Serving: 4oz | Calories: 549kcal | Carbohydrates: 28g | Protein: 26g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 93mg | Sodium: 1468mg | Potassium: 828mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1120IU | Vitamin C: 16.4mg | Calcium: 326mg | Iron: 3.4mg