Description
A comforting and hearty dish that combines the robust flavors of chili with creamy pasta, all made conveniently in an Instant Pot.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 cup pasta (elbow or shells)
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Set the Instant Pot to sauté mode. Add the ground beef or turkey, diced onion, minced garlic, and diced bell pepper. Cook until the meat is browned.
- Add in the kidney beans, diced tomatoes, pasta, beef broth, chili powder, cumin, salt, and pepper. Stir to combine.
- Close and lock the lid of the Instant Pot. Cook on high pressure for 5 minutes.
- After cooking, do a quick release of pressure and stir in the cheddar cheese until melted. Serve warm.
Notes
For extra flavor, consider adding toppings like sour cream or jalapeños. This dish can be made ahead and stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 70mg