Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, minced*
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon chipotle powder
  • 1 1/2 teaspoons salt
  • 1 clove garlic, minced
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can kidney beans, drained and rinsed
  • 8 ounces whole-wheat elbow pasta
  • 2 cups vegetable broth
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded monterey jack cheese
  • Optional toppings: Greek yogurt, cilantro

Instruction

  • Add olive oil to Instant Pot and set to sauté function for 1 minute to allow oil to heat up. Add onion, bell pepper, jalapeno pepper, chili powder, cumin, chipotle powder and salt and stir to combine. Set sauté function for 5 minutes. Add in garlic and set to sauté for 1 minute.
  • Add diced tomatoes, tomato sauce, black beans, kidney beans, elbow pasta and vegetable broth and stir to combine.
  • Secure lid onto Instant Pot and set to pressure cook/manual for 5 minutes.
  • Use quick release valve to release steam.
  • Once pressure is released, open lid and stir in cheeses until melted and combined.
  • Optional: serve with chopped cilantro and dollop of Greek yogurt.