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.
8 ounces ground beef, 1 cup white onion, 2 garlic cloves, 1 tablespoon chili powder, 1 teaspoon ground cumin, Salt and pepper
Add the broth and elbow 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).
14 ½ diced tomatoes, 15 ½ chili ready beans
Once all the pressure is released, open the lid and add the cheese if using. Stir until the cheese is completely melted.
1 cup sharp cheddar cheese
Serve hot with your favorite toppings.
Notes
The calories listed are an approximation based on the ingredients and a serving size of about one cup. Actual calories will vary. The chili mac can be stored in your fridge in a sealed container for up to three days.