Instant Pot Texas-Style Chili Mac
There are numerous interpretations of the beloved comfort dish known as chili mac, which fundamentally consists of chili—typically made with meat—combined with elbow macaroni. This particular version draws inspiration from the robust flavors of Texas chili, featuring cubed beef, chiles, spices, and notably, no beans. While traditional Texas chili requires hours to achieve its tender beef and renowned, deeply developed flavor, this recipe leverages the efficiency of a pressure cooker to expedite the cooking process. Additionally, the inclusion of processed cheese lends a creamy, queso-like richness that enhances the dish's velvety texture.
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.
Notes
Settings may vary on your Instant Pot® depending on the model. It is advisable to consult the manufacturer’s guide for specific instructions.