<h1 class="pgc-h-arrow-right" data-track="1" > ready-to-eat fondue recipe: chili macaroni and cheese</h1>
Use this chili macaroni and cheese recipe and enjoy two comfort foods. Just add the ingredients to your instant pot, press the button, and dig in. You just need to spend 30 minutes. Make it as spicy, cheese or meat as you want it to be! Topped with sour cream and fresh herbs, it's a very hearty dish.
<h1 class="pgc-h-arrow-right" data-track="9" > what you need</h1>
Instant pot
1 pound lean ground beef, turkey or chicken
2 tbsp olive oil
1 medium onion, diced
1 seeded and diced green bell pepper
3 tsp. minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1 to 2 tablespoons paprika
2 tsp. dill
3 cups broth or water
28 oz canned crushed tomato or diced tomatoes (or a mixture of both)
14 ounces canned red or black kidney beans
12 ounces elbow macaroni
Two and a half cups shredded cheddar cheese
Coriander leaves, parsley and sour cream as toppings
<h1 class="pgc-h-arrow-right" data-track="27" > prompt</h1>
To make this recipe vegetarian, skip the meat and add another jar of beans. Water or vegetable soup.
<h1 class="pgc-h-arrow-right" data-track="29" > the first step</h1>
Set the ready-to-eat pan to tender fry. Add the olive oil, onion and green peppers. Stir gently with a spatula and coat the vegetables with oil. Cook for 3 to 5 minutes, or until the onion is translucent and soft. Add the garlic and cook for 30 seconds.
<h1 class="pgc-h-arrow-right" data-track="32" > the second step</h1>
Add the minced meat and spices. Cook for 5 to 7 minutes, or until brown, no longer pink. Crush the meat with a wooden spatula. Once cooked, close the ready-to-eat pan.
<h1 class="pgc-h-arrow-right" data-track="35" > the third step</h1>
Add 1/2 cup broth or water. Scrape off the bottom of the ready-to-eat pan; this will prevent the meat from burning and sticking to the pan.
<h1 class="pgc-h-arrow-right" data-track="38" > the fourth step</h1>
Place the macaroni in the center of the pan. To top the macaroni, add kidney beans and canned tomatoes. Try to keep these ingredients in the center of the pan, which will also help prevent sticking to the pan and burning.
Finally, pour in the remaining broth or water. Make sure the macaroni is completely covered with liquid.
<h1 class="pgc-h-arrow-right" data-track="42" > the fifth step</h1>
Close the instant can and seal the valve. Set "Pressure Cooking" to a height of 4 min. Instant pot takes about 10 minutes to reach the correct pressure and then start the 4-minute countdown.
After 4 minutes, the instant pot will make a beeping sound. Use a quick release to release pressure. When the instant can releases a stream of pressure, keep your hands and face away from the valve. Close the instant pot and turn on. Chili peppers look like liquid; this is normal.
<h1 class="pgc-h-arrow-right" data-track="46" > the sixth step</h1>
Stir the peppers. When you mix, it thickens.
<h1 class="pgc-h-arrow-right" data-track="49" > the seventh step</h1>
When the mixture is still hot, add 1.5 cups cheddar cheese. Stir until the cheese is completely melted. For an extra cheese dinner, add more crushed cheese.
Serve hot. Top with the remaining cheese, sour cream and fresh coriander leaves or parsley. Enjoy!