How To Make Vegetarian Instant Pot Chili Mac
This instant pot chili mac is made healthier with whole-wheat pasta and tastier with a mix of beans, peppers, spices, and vegetable broth.
Add olive oil to instant pot and set to Sauté function for 1 minute to allow oil to heat up.
Add onion, bell pepper, jalapeno pepper, chili powder, cumin, chipotle powder and salt and stir to combine.
Set Sauté function for 5 minutes. Add in garlic and set to sauté for 1 minute.
Add diced tomatoes, tomato sauce, black beans, kidney beans, elbow pasta and vegetable broth and stir to combine.
Secure lid and set to Pressure Cook/Manual for 5 minutes.
Use quick release valve to release steam.
Once pressure is released, open lid and stir in cheeses until melted and combined.
Serve with optional chopped cilantro and dollop of Greek yogurt. Enjoy!
- Calcium: 385mg
- Calories: 541kcal
- Carbohydrates: 74g
- Cholesterol: 37mg
- Fat: 16g
- Fiber: 15g
- Iron: 8mg
- Potassium: 1169mg
- Protein: 30g
- Saturated Fat: 8g
- Sodium: 1644mg
- Sugar: 8g
- Vitamin A: 2474IU
- Vitamin C: 42mg
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