Toss classic chili ingredients ground beef and chili powder in the pressure cooker with classic mac and cheese ingredients pasta and cheese for a dinner mash up the entire family loves.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
15 mins
bring-to-pressure:
14 mins
release-pressure:
15 mins
total:
44 mins
Servings:
9
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 6-qt. electric pressure cooker use the saute setting to cook ground beef over medium heat until browned. For a stove-top cookers, cook directly in the pot.

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  • Stir in pasta, flour, chili powder, and salt. Stir in the water. Lock lid in place. Set an electric cooker on high pressure to cook 5 minutes. For a stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 5 minutes. Remove from heat.

  • For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Stir in salsa con queso and olives. Top with cheese (do not stir). Cover; let stand 10 minutes. Stir gently to combine. Top servings with lettuce and tomatoes.

Nutrition Facts

427 calories; fat 18g; cholesterol 50mg; saturated fat 7g; carbohydrates 48g; mono fat 6g; poly fat 1g; trans fatty acid 1g; insoluble fiber 3g; sugars 3g; protein 19g; vitamin a 1630.4IU; vitamin c 2.1mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 5.9mg; vitamin b6 0.2mg; folate 144.6mcg; vitamin b12 1mcg; sodium 691mg; potassium 335mg; calcium 175mg; iron 3.3mg.
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