📝 About This Recipe
This recipe is the ultimate marriage of smoky, hearty beef chili and the nostalgic comfort of creamy macaroni and cheese. By utilizing the pressure cooker, we infuse the pasta with the deep flavors of cumin, chili powder, and fire-roasted tomatoes in a fraction of the time. It’s a one-pot wonder that delivers a rich, velvety sauce and perfectly al dente noodles, making it a guaranteed family favorite for busy weeknights.
🥗 Ingredients
The Base
- 1 pound Ground Beef (lean 85/15 or 90/10 preferred)
- 1 Yellow Onion (finely diced)
- 1 Red Bell Pepper (de-seeded and diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Olive Oil
The Aromatics & Liquid
- 2 tablespoons Chili Powder (mild or medium heat)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 3 cups Beef Broth (low-sodium)
- 14.5 ounces Fire-Roasted Diced Tomatoes (one can, with juices)
- 2 tablespoons Tomato Paste
- 1 tablespoon Worcestershire Sauce
Pasta & Finishers
- 16 ounces Elbow Macaroni (dry, uncooked)
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 15 ounces Kidney Beans (one can, rinsed and drained)
- Salt and Black Pepper (to taste)
For Garnish
- Sour Cream (for dolloping)
- 2 stalks Green Onions (thinly sliced)
- Fresh Cilantro (chopped)
👨🍳 Instructions
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1
Select the 'Sauté' function on your Instant Pot and add the olive oil. Once the display reads 'Hot', add the ground beef.
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2
Cook the beef, breaking it up with a wooden spoon, until browned and no longer pink (about 5-6 minutes). If there is excessive fat, carefully drain it from the pot.
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3
Add the diced onion and bell pepper to the beef. Sauté for 3-4 minutes until the onions are translucent and the peppers have softened.
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4
Stir in the minced garlic, chili powder, cumin, and smoked paprika. Toast the spices for 1 minute until fragrant, being careful not to burn the garlic.
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5
Add the tomato paste and stir constantly for 1 minute to caramelize the sugars and deepen the flavor.
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6
Pour in about 1/2 cup of the beef broth. Use your wooden spoon to scrape all the brown bits (fond) off the bottom of the pot—this is vital to avoid the 'Burn' notice.
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7
Add the remaining beef broth, Worcestershire sauce, diced tomatoes (with juice), and the drained kidney beans. Stir well to combine.
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8
Add the dry macaroni. Use your spoon to gently press the pasta down so it is mostly submerged in the liquid, but DO NOT stir it into a slurry. Keeping the pasta on top helps prevent sticking.
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9
Secure the lid and set the steam release valve to the 'Sealing' position. Cancel the Sauté function.
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10
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 4 minutes.
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11
When the cooking time is complete, perform a 'Quick Release' by carefully turning the valve to 'Venting'. Use a long spoon or towel to protect your hand from the steam.
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12
Open the lid and give everything a good stir. Don't worry if it looks a bit liquidy; the pasta will continue to absorb the sauce.
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13
Add the shredded cheddar cheese one handful at a time, stirring constantly until melted and the sauce is creamy and emulsified.
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14
Taste and adjust seasoning with salt and pepper as needed. Let the dish sit for 2-3 minutes to thicken further before serving.
💡 Chef's Tips
Deglazing the pot is the most important step; any bits stuck to the bottom will trigger the 'Burn' sensor during pressure cooking. Always use freshly grated cheese from a block; pre-shredded cheese is coated in potato starch which prevents it from melting smoothly into the sauce. If you prefer a spicier kick, add a diced jalapeño with the bell peppers or a pinch of cayenne pepper with the spices. For the best pasta texture, use the 'Half the box time minus one minute' rule for pressure cooking; 4 minutes is the sweet spot for standard elbow mac. If the sauce is too thick after adding cheese, stir in a splash of warm broth or milk to reach your desired consistency.
🍽️ Serving Suggestions
Serve in deep bowls topped with a dollop of cool sour cream and a sprinkle of fresh green onions. Pair with a side of warm, honey-glazed cornbread for a classic American comfort meal. A crisp green side salad with a zesty lime vinaigrette provides a refreshing contrast to the rich chili. Serve with a side of pickled jalapeños or hot sauce for those who want an extra heat boost. An ice-cold Mexican lager or a sturdy Root Beer complements the smoky spices perfectly.