Instant Pot Chili Mac

This recipe is allergy-friendly. You can use gluten free pasta, switch out the nutritional yeast and dairy free parmesan for grated sharp cheddar... I usually increase the seasonings just a bit, but this version has nice flavor and you can leave out the cayenne if you don't like spicy foods. 

Ingredients

• 1 lb hamburger(see frozen instructions if you forgot to thaw it)
• 1 chopped onion
• 1 T chili powder
• 1 tsp cayenne
• 1 tsp garlic powder
• 1 tsp cumin
• 2 tsp oregano
• 2 tsp salt
• 1 28oz can diced tomatoes(fire roasted tastes great, do not drain
• 1 can pinto beans(or black beans(also corn is good) rinse, drain
• 2 cups beef broth(water works if you don't have broth)
• 1 lb box of pasta
• 1/4 cup nutritional yeast

Instructions

1. Press saute on the instant pot and allow to heat about 3 minutes.
2. Add oil and allow to get hot. Add ground beef and onion and using a chopper crumble meat as it cooks.
3. Cook until no pink is left. Do Not Drain.
4. Add seasonings
5. Add dry macaroni. DO NOT STIR
6. Pour in broth, water and diced tomatoes. Make sure pasta is covered with liquid.
7. Place on the lid and turn to lock, cook manual high pressure for 4 minutes
8. When finished cooking, quick release all pressure.
9. Remove lid, stir in cheese and nutritional yeast and serve.

Frozen Instructions

1. Press saute on the instant pot and allow to heat about 3 minutes.
2. Add oil and allow to get hot. Add frozen block of ground beef and brown on bottom.
3. Flip meat and allow block to brown on second side.
4. Add seasonings
5. Add dry macaroni. DO NOT STIR
6. Pour in broth, water and diced tomatoes. Make sure pasta is covered with liquid.
7. Place on the lid and turn to lock, cook manual high pressure for 10 minutes
8. When finished cooking, quick release all pressure.
9. Remove lid, use chopper to chop hamburger, stir in cheese and nutritional yeast. Serve.