Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 lb extra-lean ground beef
  • 1 yellow onion (diced)
  • 1 cup celery (chopped)
  • 2 tsps garlic minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • ½ tsp onion powder
  • 1/2 tsp salt
  • ½ tsp black pepper
  • 1 can kidney beans (rinsed and drained)
  • 14.5 ounces Diced tomatoes
  • 1 cup diced red (orange, and/or yellow bell peppers)
  • 1 jalapeno (diced fine)
  • 3 1/2 cups beef broth
  • 1 lb dried large elbow macaroni pasta
  • 1 green pepper (diced)
  • 2 cups grated colby jack cheese
  • 2 stalks green onion (diced)

Instruction

  • Add olive oil to Instant Pot and select saute mode.
  • Saute ground beef for 4-5 minutes until lightly browned, season with salt and pepper
  • Turn off saute mode by pressing cancel.
  • Add onion,celery, garlic, chili powder, cumin, salt & pepper, diced tomatoes, red, orange, and yellow peppers, and jalapeno (optional), broth and pasta in that order.
  • Gently press the pasta down into the broth so it is covered.
  • Put the lid on the pot, locking it into place.
  • Set valve to sealing.
  • Cook on high pressure for 4 minutes, then do a quick release of pressure. Remove lid and stir in kidney beans, green pepper, and shredded cheese.
  • Serve in large bowls garnished with green onions if desired.