Tex-Mex Chili Mac Pressure Cooker Recipe

Tex-Mex Chili Mac Pressure Cooker Recipe

Ingredients

Serves: 4

Pressure Level: HIGH

Release: QUICK

Time: 5 minutes

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 1 green bell pepper, stemmed, seeded, and cut into ½-inch pieces
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• ? teaspoon cayenne pepper
• 1 pound 85 percent lean ground beef
• 2 cups water
• 1 (15-ounce) can tomato sauce
• 8 ounces (2 cups) elbow macaroni
• 1 cup frozen corn
• 1 (4.5-ounce) can chopped green chiles
• 2 tablespoons minced fresh cilantro
• salt and pepper
• 4 ounces shredded Mexican cheese blend (1 cup)

Method

1. Heat oil in pressure-cooker pot over medium-high heat until shimmering
2. Add onion and bell pepper and cook until softened, 5 to 7 minutes
3. Stir in garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds
4. Stir in ground beef and cook, breaking up meat with wooden spoon, until no longer pink, 3 to 5 minutes
5. Stir in water, tomato sauce, and macaroni

HIGH PRESSURE FOR 5 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 5 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

1. Remove pot from heat
2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Stir in corn and chiles and simmer over medium-high heat until corn is heated through and pasta is tender, 1 to 3 minutes
5. Stir in cilantro and season with salt and pepper to taste
6. Sprinkle individual portions with shredded cheese before serving

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