CHILI MAC INSTANT POT RECIPES

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ONE-POT CHILI MAC AND CHEESE | ALLRECIPES



One-Pot Chili Mac and Cheese | Allrecipes image

This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips    Ragu®

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium sweet onion, diced small
3 cloves garlic, minced
1 pound lean ground beef
2 cups low-sodium chicken broth
2 cups Ragu® Old World Style® Traditional Pasta Sauce
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) can mild chili beans, undrained
1 teaspoon chili powder
1 teaspoon cumin
salt and ground black pepper to taste
1?½ cups uncooked elbow macaroni
¾ cup shredded Cheddar cheese
¼ cup chopped fresh parsley

Steps:

  • Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
  • Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
  • Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

Nutrition Facts : Calories 462.9 calories, CarbohydrateContent 45.9 g, CholesterolContent 66 mg, FatContent 19.2 g, FiberContent 7.1 g, ProteinContent 28.5 g, SaturatedFatContent 7.4 g, SodiumContent 1232.5 mg, SugarContent 7.8 g

CREAMY WHITE CHICKEN CHILI – INSTANT POT RECIPES



Creamy White Chicken Chili – Instant Pot Recipes image

Serves 6-8 5 minutes prep time / 35 minutes cook time / 40 minutes total time

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 35 minutes

Yield 6 - 8 servings

Number Of Ingredients 18

2 tsp olive oil
1 onion (finely diced)
2 garlic cloves (minced)
2 cups chicken broth
2 lbs boneless skinless chicken thighs
30 oz cannellini beans (
8 oz can chopped green chiles
1 tbsp chili powder
1 tbsp cumin
2 tsp kosher salt
1/2 tsp black pepper
1/2 cup butter
6 tbsp flour
1 1/2 cups milk (warmed)
1/2 cup sour cream
1 tbsp lime juice
Chopped cilantro for garnish (optional)
Shredded monterey jack cheese for garnish (optional)

Steps:

  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add chicken, beans, chiles, chili powder, salt and pepper and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
  • In a medium bowl, melt butter, then whisk in flour until well combined. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed.
  • Stir in warmed milk, sour cream and lime juice. Adjust seasonings.
  • Serve hot topped with cilantro and shredded cheese (optional).

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