A hearty, tummy-filling dinner that's so easy to make in the pressure cooker, Instant Pot Chili Mac with turkey and cheese might just become your go-to dinner in a hurry this winter!
Prep Time 15 minutes
Cook Time 15 minutes
Pressurize/depressurize 15 minutes
Total Time 45 minutes
* You can use Hatch green chiles for mild flavor, or poblanos for a little heat.
** Use your favorite beans. I used pintos in the photos, but have also tested with great northern and black beans.
*** I'd recommend using a blend of cheeses: one that's really melty (like fontina) and one that's aged and distinctly flavored (like extra sharp).
A note about the "burn": it's fairly common when cooking full meals in the Instant Pot that the unit will throw a "burn" message. This happens most often when (1) using the Saute function, (2) cooking with tomato products, and (3) having too little liquid in the pot. For this recipe, 1 and 2 are in play. To avoid the burn message, turn the off the unit after browning the turkey, to let things cool down a little bit. Note that the pot will still actually be quite hot for sauteing the aromatics, but adding just a little cooling time before starting the pressure cooking makes a big difference. For the tomato products, make sure you add them in the order specified in the recipe (i.e., that they're not on the bottom of the pot), and don't stir the contents before affixing the lid, no matter how much you want to!