A super quick and easy one pot meal. You don’t even have to boil the macaroni separately from the sauce. The macaroni cooks right in the sauce in only five minutes at high pressure.
This recipe is slightly adapted from a recipe in one of my favorite pressure cooking cookbooks from America’s Test Kitchen, Pressure Cooker Perfection. I substituted ground sausage for the ground beef in the recipe, eliminated the green peppers and doubled the green chiles.
My family loved this spicy version. If you don’t like your chili very spice, reduce the chili powder and use a small can of green chiles instead of the large can.
Tex-Mex Chili Mac
- 1 tablespoon vegetable oil
- 1 pound lean ground sausage (I used chicken sausage)
- 1 yellow onion, diced
- 3 cloves garlic, minced or pressed
- 2 cups water
- 2 cups elbow macaroni
- 1 can (15 ounce) tomato sauce
- 1 can (7 ounce) green chiles
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup frozen corn
- 2 tablespoons minced fresh cilantro
Put oil in the cooking pot and select browning. When oil begins to sizzle, sauté beef, onion and garlic until meat is no longer pink and onion is tender, about 10 minutes. Transfer to a bowl lined with paper towels to remove excess fat.
Add beef, water, macaroni, tomato sauce, green chiles, chili powder, salt, and cayenne pepper to pressure cooking pot, and stir to combine.
Select High Pressure. Set timer for 5 minutes and press start. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Stir in frozen corn. Select sauté and cook until corn is heated and macaroni is tender. Stir in cilantro
Serve hot topped with sour cream, shredded Mexican cheese, and tortilla chips.
Adapted from Pressure Cooker Perfection