Family-Friendly, Vegetarian

Instant Pot Vegetarian Chili Mac

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35 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1 clove garlic, minced
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can kidney beans, drained and rinsed
  • 8 ounces whole-wheat elbow pasta
  • 2 cups vegetable broth
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 box of corn bread mix – side

Instructions

  1. Add olive oil to Instant Pot and set to sauté function for 1 minute to allow oil to heat up. Add onion, bell pepper, chili powder, cumin and salt and stir to combine. Set sauté function for 5 minutes. Add in garlic and set to sauté for 1 minute.
  2. Add diced tomatoes, tomato sauce, black beans, kidney beans, elbow pasta and vegetable broth and stir to combine.
  3. Secure lid onto Instant Pot and set to pressure cook/manual for 5 minutes.
  4. Use quick release valve to release steam.
  5. Once pressure is released, open lid and stir in cheeses until melted and combined.

Optional: serve with chopped cilantro and dollop of Greek yogurt.

Quick Tip

This makes delicious leftovers for the week!