Select "Sauté" on the Instant Pot and add OLIVE OIL.
When the display reads "Hot", add ONION, BELL PEPPER, and GARLIC. Sauté until tender, stirring as needed.
Add BEEF and sauté until it's no longer pink, stirring as needed. Drain any excess fat.
Add DICED TOMATOES (with juice) and loosen any brown bits from bottom of the pot. Stir in TOMATO PASTE, CHILI POWDER, CUMIN, and SALT.
Add MACARONI, then WATER (or broth), pressing macaroni under the water to submerge.
Secure lid, turn pressure valve to "Sealing" position. Press "Cancel" then select "Manual" or "Pressure Cook” for 2 minutes on HIGH pressure. *see recipe note
When cook cycle is done, allow a FULL 10-minute (NPR) natural pressure release. Don’t rush the NPR so the pasta can finish cooking.
After 10 min, carefully turn the pressure release valve to "Venting" position to release any steam.
Remove the lid and stir the Chili Mac until ingredients are well-combined. Stir in CHEDDAR CHEESE. *see recipe note
One Pot Chili Mac Stove Instructions
Heat OLIVE OIL in a 3.5 quart soup pot on med-high heat. Add ONIONS, BELL PEPPER, and GARLIC and sauté until tender, stirring as needed (about 5 minutes).
Add BEEF and continue sautéing until it's no longer pink, stirring as needed.
Stir in DICED TOMATOES (with juice), TOMATO PASTE, CHILI POWDER, CUMIN, SALT, WATER, and MACARONI.
Increase heat to high and bring everything to a boil for a few minutes.
Reduce heat to simmer all ingredients until pasta is cooked through (10-15 minutes). Keep an eye on the water level, adding more in small amounts as needed to prevent pasta from sticking to the pot or drying out.
When pasta is fully cooked, you'll have a creamy, saucy consistency. Stir in cheddar cheese and devour!
Tomato paste:If you don't have tomato paste, you can sub an 8 oz can of tomato sauce, but you'll want to use 2 cups water (total) instead of 2 1/2 cups.Macaroni: For thicker pasta (macaroni, rotini, penne), follow recipe as it is written. For thinner pasta (shells or spaghetti noodles) pressure cook the pasta for 1 minute (instead of 2 minutes) followed by the 10 minute natural pressure release. Cheese:I created this recipe with minimal cheese (1 cup). You can add more cheese or leave it out completely if you're dairy-sensitive. I sometimes like to add a splash of half and half in place of the cheese. Enjoy!