First, take your Instant Pot and set it to the sauté function. Add the olive oil, and once it’s hot, toss in the diced onion. Sauté for 3 to 4 minutes until the onion becomes translucent. You want it to be soft and aromatic, filling your kitchen with a delicious scent.
Next, add the minced garlic and continue to sauté for another minute. You should start smelling that wonderful garlicky aroma wafting through the air – that’s when you know you’re on the right track!
Now, it’s time to add the ground beef. Cook it for about 5 minutes, breaking it up with a spatula as it cooks. You’re looking for it to turn a nice brown color with no pink remaining. Stir often to ensure it cooks evenly and mixes well with the onions and garlic.
Once the beef is browned, it’s time to add in the beef broth, diced tomatoes (or Rotel), elbow macaroni, kidney beans, chili powder, cumin, oregano, salt, and pepper. Give everything a good stir to combine, ensuring all the pasta is submerged in the liquid.
Secure the lid on your Instant Pot, making sure the valve is sealed. Set it to cook on high pressure for 5 minutes. It will take a little time for the pot to come to pressure, but that’s okay; it helps the pasta cook perfectly.
When the time is up, perform a quick release by carefully turning the valve to vent. Be cautious and keep your hands protected from the steam! Once the pressure is released, open the lid.
Now, stir in the shredded cheddar cheese and Velveeta (if using). As you stir, you’ll see the cheese melt into the dish, creating a creamy texture that binds everything together beautifully.
For an added touch, consider garnishing with fresh minced parsley or cilantro. Serve immediately while it’s warm and gooey. This dish is best enjoyed fresh, but any leftovers can be stored for later!
Extra Instant Pot Chili Mac and Cheese can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 4 months. When reheating, do so gently in the microwave to maintain the creamy texture.
