Pressure Cooker Chili Mac and Cheese

Name: Pressure Cooker Chili Mac and Cheese
Prep time: 20 min
Total time: 30 min
Yield: 30
Cuisine: Southwestern
Ingredients: 2 teaspoons canola oil; 1 pound lean ground beef (93% lean); 3-1/2 cups beef broth; 1 can (15.5 oz each) Brooks® Chili Beans; 1 can (10 oz each) Ro*Tel® Diced Tomatoes with Green Chilies & Chipotle Peppers; 2 tablespoons butter; 2 tablespoons chili powder; 1 pkg (16 oz each) dry elbow macaroni, uncooked; 1 cup heavy (whipping) cream; 2 cups shredded Mexican cheese blend; 2 cups shredded sharp Cheddar cheese; 8 ounces Velveeta®, cut into cubes

Enjoy two comfort dishes combined, chili and macaroni and cheese! Easy to make and easy clean up, thanks to the use of a multicooker in this one pot chili mac and cheese recipe.

20mins Prep Time

30mins Total Time

8 Servings

Ingredients

2 teaspoons canola oil
1 pound lean ground beef (93% lean)
3-1/2 cups beef broth
1 can (15.5 oz each) Brooks® Chili Beans
1 can (10 oz each) Ro*Tel® Diced Tomatoes with Green Chilies & Chipotle Peppers
2 tablespoons butter
2 tablespoons chili powder
1 pkg (16 oz each) dry elbow macaroni, uncooked
1 cup heavy (whipping) cream
2 cups shredded Mexican cheese blend
2 cups shredded sharp Cheddar cheese
8 ounces Velveeta®, cut into cubes

Nutrition

Complete Nutrition Info

Directions

Select sauté function on a 6-quart multicooker pot and add oil. Add ground beef and cook, breaking meat up, until browned and crumbled, about 5 minutes. Stir in broth, beans, undrained Ro*Tel, butter, chili powder and pasta. Place lid on pot and close pressure release valve. Select high pressure cook function and set for 2 minutes.
When time is up, allow for natural pressure release for 2 minutes before opening the pressure release valve to quick release the remaining steam; carefully remove lid. Stir in cream and cheeses until creamy and smooth.

Nutrition

Complete Nutrition Info