Instant Pot Texas-Style Chili Mac recipe
Discover the bold flavors of Texas with this Instant Pot Texas-Style Chili Mac, a comforting dish that marries hearty beef chili with creamy elbow macaroni. This recipe captures the essence of traditional Texas chili, featuring tender beef, spicy chiles, and a rich, velvety finish.
Gone are the hours spent simmering; the Instant Pot ensures a quick and effortless preparation without sacrificing flavor. By utilizing cubed beef and a blend of spices, this dish delivers a satisfying taste experience that will impress even the most discerning chili lovers.
Top it off with a sprinkle of fresh cilantro, a dollop of sour cream, and zesty pickled jalapeños for a complete meal that’s perfect for family gatherings or cozy nights in. Experience a Texan twist on a classic comfort food that’s sure to become a favorite in your kitchen!
Instant Pot Texas-Style Chili Mac Ingredients
Experience the bold essence of Texas with each thoughtfully selected ingredient in this Instant Pot Texas-Style Chili Mac.
- Beef Stew Meat: This tender, hearty meat forms the base of the dish, infusing it with rich flavors as it simmers under pressure.
- Chili Powder and Ground Cumin: These spices deliver a warm, smoky depth, capturing the essence of authentic Texas chili and enhancing the overall profile of the dish.
- Poblano Pepper: Adding a mild heat and subtle sweetness, this pepper elevates the dish, contributing to its complex flavor and vibrant color.
- Processed Block Cheese: This secret ingredient brings a creamy, luscious texture, transforming the chili mac into a velvety delight that clings beautifully to every piece of pasta.
- Elbow Macaroni: The classic choice for this comfort food, these noodles soak up the rich chili flavors while providing a satisfying bite.
- Fresh Cilantro, Sour Cream, and Pickled Jalapeños: These garnishes introduce brightness and acidity, balancing the richness of the dish and elevating each serving to a new level of enjoyment.
Instant Pot Texas-Style Chili Mac: A Comforting Classic
Instant Pot Texas-Style Chili Mac is the perfect blend of savory chili and comforting macaroni, creating a satisfying meal that brings the bold flavors of Texas to your table. With its tender beef, zesty spices, and creamy cheese, this dish is not only delicious but also easy to prepare using the pressure cooker. To elevate your cooking experience and ensure a successful outcome, here are some recipe tips, serving suggestions, and answers to frequently asked questions.
Recipe Tips
- Searing the Meat: Take the time to sear the beef stew meat until it’s golden brown. This step enhances the flavor profile of your chili mac by adding depth and richness. Searing locks in juices and creates a savory base that is essential for a flavorful dish.
- Adjusting Spice Levels: If you prefer a milder dish, consider reducing the amount of chili powder or using a mild version. Alternatively, for those who enjoy a kick, adding a pinch of cayenne pepper or a few dashes of hot sauce can elevate the spice level without overpowering the dish.
- Thickening the Macaroni: The macaroni will thicken as it sits, so don’t be alarmed if it appears soupy right after cooking. If you prefer a creamier consistency, you can add a splash of heavy cream or more processed cheese after the initial cooking to achieve your desired texture.
What to Serve with Instant Pot Texas-Style Chili Mac
- Cornbread: A slice of warm, buttery cornbread pairs perfectly with this chili mac, offering a delightful contrast in texture and flavor. Its slightly sweet flavor complements the savory richness of the dish, making for a comforting meal.
- Simple Side Salad: A fresh side salad with mixed greens, cherry tomatoes, and a light vinaigrette adds brightness to your plate. The crispness of the vegetables balances the richness of the chili mac, providing a refreshing contrast that enhances the overall dining experience.
- Guacamole and Tortilla Chips: Serve a bowl of guacamole alongside crispy tortilla chips for a delightful appetizer or side. The creamy avocado dip adds a cool, creamy element that complements the spices of the chili mac beautifully, inviting guests to indulge.
FAQ
1. Can I use a different type of meat?
Absolutely! Ground beef, turkey, or even chicken can be used as substitutes. Just keep in mind that cooking times may vary, especially with ground meats, which may require less time in the pressure cooker.
2. Is it possible to make this dish vegetarian?
Yes! For a vegetarian version, substitute the beef with a combination of beans (like black beans or kidney beans) and additional vegetables. You can also use vegetable broth instead of beef broth to maintain the flavors.
3. How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, add a splash of broth or water to loosen the mac and cheese texture, and warm it on the stovetop or microwave until heated through.
4. Can I freeze Instant Pot Texas-Style Chili Mac?
Yes, this dish freezes well! Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to three months. Thaw overnight in the fridge and reheat on the stovetop or microwave when ready to serve.
Enjoy crafting this delicious Instant Pot Texas-Style Chili Mac with these tips, serving suggestions, and answers to common questions, and delight your family with a comforting meal that celebrates the vibrant flavors of Texas!
Instant Pot Texas-Style Chili Mac
Ingredients
- 2 pounds beef stew meat preferably chuck, cut into 1-inch pieces
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 medium yellow onion finely diced
- 1 poblano pepper seeded and thinly sliced
- 4 cloves garlic roughly chopped
- One 10-ounce can diced tomatoes and green chiles such as Rotel
- One 7-ounce can tomato sauce
- 1 3/4 cups low-sodium beef broth
- 1 3/4 cups elbow macaroni approximately 9 ounces
- 8 ounces processed block cheese such as Velveeta, diced
- Fresh cilantro leaves sour cream, and pickled jalapeños, for serving
Instructions
- In a small bowl, combine the chili powder, ground cumin, dried oregano, salt, and several grinds of black pepper. In a separate medium bowl, coat the beef pieces with 4 teaspoons of the spice mixture. Set aside.
- Select the sauté function on a 6-quart Instant Pot® multicooker and wait until the display reads “hot.” Add the vegetable oil, then add the beef in two batches, searing until golden brown on all sides, approximately 4 to 6 minutes per batch. Once seared, transfer the beef to a bowl using a slotted spoon and repeat with the remaining meat. Set the beef aside.
- Add the diced onion, sliced poblano pepper, chopped garlic, and a pinch of salt to the pot. Sauté, stirring frequently, until the vegetables are tender and lightly browned, about 5 minutes. Incorporate the remaining spice mixture and cook for an additional minute, stirring until fragrant.
- Turn off the sauté function, then add the diced tomatoes, tomato sauce, and beef broth to the pot, scraping up any browned bits from the bottom with a wooden spoon. Nestle the seared beef and its juices into the liquid. Ensure the steam valve is set to sealing, then secure the lid according to the manufacturer’s instructions. Set the pot to pressure cook on high for 30 minutes.
- Upon completion of the pressure-cook cycle, perform a quick release as directed in the manufacturer’s guide. Once the steam has released, carefully unlock and remove the lid. Stir in the elbow macaroni, replace the lid, and again ensure the steam valve is in the sealing position. Set the pot to pressure cook on high for an additional 5 minutes. After this cycle concludes, perform another quick release.
- Once the steam has been released, unlock and remove the lid with caution. Stir in the processed cheese until it melts completely and the mixture is smooth. Taste and adjust the seasoning with additional salt and pepper, if necessary. The macaroni will continue to thicken as it cools. Serve the chili mac in bowls, garnishing with fresh cilantro, sour cream, and pickled jalapeños.
