Ingredients

The following ingredients have 4 Servings
  • 1 lb ground sausage (spicy is best, or ground beef)
  • 1 onion (diced)
  • 1 packet chili seasoning (1 oz)
  • 1 can diced tomatoes (14.5 oz)
  • 1 can kidney beans (14.5 oz., not drained)
  • 1 can chiles (diced, 4 oz.)
  • 1 c beef broth
  • 1 c elbow macaroni (uncooked)
  • 2 c cheese (sharp cheddar is best)
  • 1/4-1/2 tsp chili powder (optional for heat)
  • 1.5 tbsp olive oil
  • 1 can tomato sauce (8 oz)

Instruction

  • Turn pressure cooker to saute (sear/brown on Crock Pot Express) and add olive oil, ground sausage or beef, and diced onions. 
  • Cook until meat is no longer pink, adding packet of chili seasoning half way through cooking process. Turn pot off.
  • Dump in tomato sauce, diced tomatoes, kidney beans, beef broth, chili powder if desired and stir.
  • Pour 1 measuring cup full of macaroni noodles on top and gently push down so they are just submerged into the liquid. DO NOT stir.
  • Close your pressure cooker lid and close steam valve. Set to pressure high for 5 mintues. 
  • Do a quick release and lift lid. Turn pot off. Stir in 1 cup of cheese so it melts. If you have a Ninja Foodi you can sprinkle the 2nd cup of cheese on top, close your air fryer lid and set to air crisp at 390 degrees for 5 minutes so cheese melts.
  • If you have an Instant Pot or Crock Pot Express you can just stir in the 2nd cup of cheese or transfer to a baking dish, sprinkle cheese on top and put under your broiler for 4-5 minutes until cheese is melted and golden brown.
  • Serve!! This is over the top if you put a small dollop of sour cream on top of each serving too.