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Pressure Cooker Chili Mac is easy to make. The recipe calls for as few as 4 ingredients. You easily change up the flavor by adding a spicier chili seasoning or even adding hot sauce. Using a pressure cooker makes for quick work with little effort and doesn’t heat up the house.
Pressure Cooker Chili Mac is yet another variation of a goulash-type of dish. This dish comes together effortlessly in the electric pressure cooker. The tender pasta really holds the sauce and chili flavor. The dish easily becomes a variation of a mac and cheese with the addition of some shredded cheese, or you can just top with a little shredded cheese or leave it cheeseless if you prefer. Here’s how I make Pressure Cooker Chili Mac.
Pressure Cooker Chili Mac
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- 1.5 lbs ground beef
- 1 lb small pasta (I used Ronzoni #35 elbow macaroni)
- 2x 14.5 oz cans petite diced tomatoes (I used Del Monte)
- 2x 14.5 oz cans water
- 2x 1.25 oz packets chili seasoning (I used McCormick)
- hot sauce (optional)
- 2 cups shredded cheddar cheese (optional)
- 2 cups shredded Colby Jack cheese (also optional, use only if you want it to be really cheesy)
Place the ground beef into the pot of the pressure cooker.
Set the cooker to saute and brown the ground beef.
Once the ground beef is browned, add in the pasta, tomatoes, seasoning and water.
Stir the contents of the pot well and be sure that the pasta is completely covered.
Place the lid on the pot and set the vent to the “sealed” position.
Set the pressure cooker to cook for 5 minutes on the manual high pressure setting.
Once the cooking cycle has finished, do a quick pressure release.
Stir the dish. If you’re adding hot sauce now would be the time to do it.
If you want to mix cheese with the whole dish, add the 2 cups of shredded cheddar to the pot and stir thoroughly.
Sprinkle the shredded colby jack cheese on top (if you want it) and serve immediately.