14.5OuncesDiced Tomatoes(one ((1)) large can, undrained)
15.5OuncesChili Ready Beans(one ((1)) large can, undrained or Kidney beans drained, rinsed)
1CupCheddar Cheese(shredded, optional)
Turn on the Instant Pot using the “saute” function. Wait until the indicator reads “hot” then add the ground beef, onion, garlic, chili powder, cumin, salt, and pepper. Break up the meat into small pieces and cook until it’s no longer pink. Turn off the Instant Pot.
Add the broth and macaroni noodles. Use a wooden spoon to push the noodles below the broth.
Layer the following ingredients, an DO NOT STIR! Add the tomatoes next and then the beans. Close the lid and set the valve to sealing. Use the manual (pressure cook) button and adjust the time to 4 minutes. After the 4 minutes is up, complete a controlled quick release (open and close the valve multiple times to allow the pressure to release in short bursts).
Once all the pressure is released, open the lid and add the cheese if using. Stir until the cheese is completely melted.
Serve hot with your favorite toppings.
The calories listed are an approximation based on the ingredients and a serving size of about one (1) cup. Actual calories will vary. The chili mac can be stored in your fridge in a sealed container for up to three (3) days.