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.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded, ribbed, and minced
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp chipotle powder
- 1½ tsp salt
- 1 clove garlic, minced
- 15 oz diced tomatoes, (1 can)
- 15 oz tomato sauce, (1 can)
- 15 oz black beans, (1 can), drained and rinsed
- 15 oz kidney beans, (1 can), drained and rinsed
- 8 oz whole-wheat elbow pasta
- 2 cups vegetable broth
- 1 cup sharp cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
Optional Toppings:
- greek yogurt
- cilantro
Instructions
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Add olive oil to instant pot and set to Sauté function for 1 minute to allow oil to heat up.
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Add onion, bell pepper, jalapeno pepper, chili powder, cumin, chipotle powder and salt and stir to combine.
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Set Sauté function for 5 minutes. Add in garlic and set to sauté for 1 minute.
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Add diced tomatoes, tomato sauce, black beans, kidney beans, elbow pasta and vegetable broth and stir to combine.
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Secure lid and set to Pressure Cook/Manual for 5 minutes.
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Use quick release valve to release steam.
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Once pressure is released, open lid and stir in cheeses until melted and combined.
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Serve with optional chopped cilantro and dollop of Greek yogurt. Enjoy!
Nutrition
- Sugar: 8g
- :
- Calcium: 385mg
- Calories: 541kcal
- Carbohydrates: 74g
- Cholesterol: 37mg
- Fat: 16g
- Fiber: 15g
- Iron: 8mg
- Potassium: 1169mg
- Protein: 30g
- Saturated Fat: 8g
- Sodium: 1644mg
- Vitamin A: 2474IU
- Vitamin C: 42mg
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