Vegetarian Chili Mac in the Instant Pot
This vegetarian chili mac is a delicious cross between chili and macaroni and cheese, with a Tex-Mex twist!
Course Healthy One Pan Recipes Keyword chili mac, instant pot chili mac, vegetarian chili mac
Prep Time 5 minutes minutes Cook Time 10 minutes minutes Time to pressure 10 minutes minutes Total Time 25 minutes minutes
- 1 tablespoon olive oil
- 1 onion diced
- 1 jalapeno pepper minced
- 2 garlic cloves minced
- 1 tablespoon chili powder
- 1 pound elbow macaroni
- 15 ounces kidney beans rinsed and drained
- 15 ounces black beans rinsed and drained
- 15 ounces fire-roasted diced tomatoes
- 3 cups vegetable stock
- 1 cup frozen corn
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Toppings of your choice cilantro, avocado, or jalapenos for garnish (optional)
Using the saute function of your pressure cooker, heat the oil. Add the onion, jalapeno, and garlic; cook 3-4 minutes, or until softened.
Stir in the chili powder, then pour in the macaroni, beans, tomatoes, and vegetable stock.
Lock the lid, making sure it's set to "sealing." Cook on high pressure for 4 minutes.
Manually release the pressure.
Carefully remove the lid and stir in corn and the cheeses.
If desired, top the chili mac with cilantro, sliced jalapenos (fresh or pickled), or diced avocado.
Serving: 1g | Calories: 568kcal | Carbohydrates: 79g | Protein: 28g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 730mg | Potassium: 669mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1098IU | Vitamin C: 6mg | Calcium: 336mg | Iron: 4mg