Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • 1 Tablespoon minced garlic
  • ½ cup diced onion
  • 1 pound hamburger meat
  • 1 15.5 ounce can dark red kidney beans (drained and rinsed)
  • 4 cups beef broth
  • 1 14.5 ounce can diced tomatoes or rotel
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 10 ounces elbow macaroni
  • 1 cup shredded cheddar cheese
  • 1 cup cubed velveeta cheese
  • 2 Tablespoons parsley (minced)

Instruction

  • Pour the olive oil into the instant pot, and set on saute. Add the onions and cook for 4 minutes. Add garlic and stir for about a minute.
  • Add the hamburger and cook until it is no longer pink and the juices run clear.
  • Add in about 1/2 cup beef broth, and using a wooden spoon, scrape the bottom of the pot to remove any little bits of food from sticking to the bottom of the pan. This is called deglazing the pan.
  • Add in the remainder of the broth, chili powder, cumin, oregano, salt pepper, kidney beans, elbow macaroni, and diced tomatoes. Do not stir.
  • Place the lid on the pot and make sure it is sealed. Turn on high pressure and set the timer for 5 minutes. It will take a bit of time to build up the pressure and this will help the noodles cook till soft.
  • Do a quick release (see your instant pot manual.)
  • Add the velveeta and shredded cheese and stir till melted and combined.
  • Let it sit for 5 minutes before serving. Sprinkle with minced parsley. Enjoy!