Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 2 garlic cloves (minced)
  • 1 cup diced yellow onion
  • 3/4 cup diced green bell pepper
  • 1 lb ground turkey (or beef)
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 oz can red kidney beans (drained and rinsed)
  • 4 oz can green chiles
  • 2 cups macaroni pasta
  • 2 cups water (see notes)
  • 8 oz can of tomato sauce
  • 14.5 oz can of diced tomatoes
  • 2 cups shredded cheddar cheese (see notes)

Instruction

  • Make sure the stainless steel insert is in your Instant Pot. Press "saute" setting and wait until the display shows HOT.
  • Add oil, garlic, onion and bell pepper. Saute for 2 to 3 minutes, stirring often.
  • Add cumin, chili powder and oregano to vegetables and saute for 1 to 2 minutes, stirring constantly.
  • Add meat and cook until done, breaking it up with a wooden spoon.
  • Press "cancel/off" button. Add 1/2 cup of water to the Instant Pot and scrape any cooked-on bits from the bottom of the pot. This will prevent the burn message and ensure all the flavor is in the dish.
  • Add beans and green chiles and stir in.
  • Add macaroni and remaining water. Push the pasta down with a spoon into the liquid.
  • Add diced tomatoes in the center of the dish. Pour tomato sauce over diced tomatoes. Do not stir!
  • Place lid on the Instant Pot, set the valve to sealing position.
  • Make sure the Instant Pot is set to cook at high pressure. Press "manual" setting and set the timer to 5 minutes.
  • The Instant Pot will beep and start coming to pressure. It can take about 5 to 7 minutes.
  • Once the timer is done, press "cancel/off" button and wait 1 minute. Switch the valve to venting position.
  • Carefully open the lid away from your face.
  • Stir the macaroni. Let it sit for 5 minutes.
  • Stir again and sprinkle cheese over the chili mac.
  • Close the lid and let the cheese melt, wait 5 minutes.
  • Serve.