Chili Macaroni in the Pressure Cooker

By deb49

Ingredients

• Ingredients:
• CHILI MACARONI
• Serves
• 4 to 6 4 to 6
• 1 tablespoon vegetable oil
• 1 pound lean ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 Jalapeño pepper, sliced with or without the seeds (optional)
• 3 tablespoons chili powder
• 1 ⁄4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 (28-ounce) can tomatoes, chopped
• 1 cup beef stock
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 ⁄2 pound elbow macaroni
• salt and freshly ground black pepper
• 2 cups grated Pepperjack or Cheddar cheese
• sour cream for garnish (optional)

Details

Adapted from facebook.com

Preparation

Step 1

Directions:
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the oil and brown the beef, breaking it up as you do. Add the onion, garlic, bell peppers, Jalapeño pepper, chili powder, cayenne pepper and salt and cook for just a couple minutes more. Stir in the tomatoes, beef stock, beans and macaroni, and lock the lid in place.
3. Pressure cook on HIGH for 5 minutes.
4. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Give the ingredients a good stir and season to taste with more salt and freshly ground black pepper. Stir in the grated cheese and serve with a dollop of sour cream if you like.