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!
Servings 8 servings
Calories 568kcal
Equipment
Ingredients
- 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)
Instructions
- 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.
Nutrition
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