Instant Pot Veggie Chili Mac

This is one of my favorite winter meals - and easy too! Instant pot veggie chili mac! If you don't have an instant pot you can make this on the stove too. One serving is packed with about 30 g of protein!

Prep time: 5 min

Cook time: 12 min

Total time: 17 min

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 2 red bell peppers, diced

• 1 jalapeno pepper, minced

• 2 tablespoons chili powder

• 2 teaspoons cumin

• 1 teaspoon chipotle powder

• 1 1/2 teaspoons salt

• 1 clove garlic, minced

• 1 - 15 ounce can of diced tomatoes

• 1 - 15 ounce can tomato sauce

• 1 - 15 ounce can of black beans, drained and rinsed

• 1 - 15 ounce can of kidney beans, drained and rinsed

• 8 ounces whole-wheat or chickpea elbow pasta

• 2 cups vegetable broth

• 1 cup shredded sharp cheddar cheese

• 1 cup shredded monterey jack cheese

• Optional toppings: Greek yogurt, cilantro

Directions

1. Add olive oil to Instant Pot and set to sauté function for 1 minute to allow oil to heat up.

2. Add onion, bell pepper, jalapeno pepper, chili powder, cumin, chipotle powder, and salt and stir to combine. Set sauté function for 5 minutes. 

3. Add in garlic and set to sauté for 1 minute.

4. Add diced tomatoes, tomato sauce, black beans, kidney beans, elbow pasta, and vegetable broth and stir to combine. Secure lid onto Instant Pot and set to pressure cook/manual for 5 minutes.

5. Use the quick-release valve to release steam.

6. Once pressure is released, open the lid and stir in the cheeses until melted and combined.

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