Minutes Prep time: 20
Minutes Total time: 30
Servings: 8
Difficulty: Intermediate
2 teaspoons canola oil
1 pound lean ground beef (93% lean)
3-1/2 cups beef broth
1 can (15.5 oz each) Brooks® Chili Beans
1 can (10 oz each) Ro*Tel® Diced Tomatoes with Green Chilies & Chipotle Peppers
2 tablespoons butter
2 tablespoons chili powder
1 pkg (16 oz each) dry elbow macaroni, uncooked
1 cup heavy (whipping) cream
2 cups shredded Mexican cheese blend
2 cups shredded sharp Cheddar cheese
8 ounces Velveeta®, cut into cubes
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 1020 mg | 102% |
| Carbohydrate | 97 g | 32% |
| Cholesterol | 202 mg | 67% |
| Total Fat | 64 g | 99% |
| Iron | 7 mg | 38% |
| Calories | 1222 kcal | 61% |
| Sodium | 2523 mg | 105% |
| Protein | 60 g | 119% |
| Saturated Fat | 36 g | 181% |
| Sugars | 8 g | 1% |
| Vitamin C | 2 mg | 4% |
Select sauté function on a 6-quart multicooker pot and add oil. Add ground beef and cook, breaking meat up, until browned and crumbled, about 5 minutes. Stir in broth, beans, undrained Ro*Tel, butter, chili powder and pasta. Place lid on pot and close pressure release valve. Select high pressure cook function and set for 2 minutes.
When time is up, allow for natural pressure release for 2 minutes before opening the pressure release valve to quick release the remaining steam; carefully remove lid. Stir in cream and cheeses until creamy and smooth.
Pressure Cooker Chili Mac and Cheese
