Ingredients

The following ingredients have 6 Servings
  • 1 lb lean ground beef
  • 1 medium onion finely chopped
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoons cumin
  • 1 1/2 teaspoon salt
  • 3 cups low sodium beef or chicken broth
  • 14.5 oz can red kidney beans or black beans, rinsed and drained
  • 14.5 oz can diced tomatoes, drained
  • 12 oz dry macaroni (1 box)
  • 3-4 cups fresh baby spinach leaves
  • 1/2 cup low-fat milk
  • 2 cups shredded cheddar cheese

Instruction

  • Turn the Instant Pot to the saute function. Once hot, cook the lean ground beef and onion until the beef is browned without traces of pink. Drain any cooking juices. Then add the chili powder, garlic powder, cumin, and salt. Cook and stir until fragrant, about 1 minute. Stir in the broth and scrape the bottom to remove any browned bits on the bottom of the pot. Turn off the Instant Pot.
  • Add the drained beans to the mixture. and stir. Top with macaroni, but do not stir in. Press the pasta down so that it is submerged in the liquid. Attach the Instant Pot lid and turn the valve to sealing.
  • Select the manual or Pressure Cook setting and cook for 3 minutes. Once cooked, naturally release the pressure for 4 minutes before quickly releasing any remaining pressure.
  • Remove the lid and switch to the saute function. Add the spinach and stir the macaroni to blend. Then stir in the milk and shredded cheese. Continue stirring until the cheese is melted and the spinach is wilted and cooked through. Serve with desired toppings.