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Instant Pot Healthy Vegetarian Chili Mac

A healthy vegetarian mix of two of the best comfort foods, and mac n cheese. (Can be vegan).
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Course Brunch, dinner, Lunch, Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1/2 Med. Onion Chopped small to med.
  • 1 Red Bell Pepper Chopped small to med.
  • 1 Can Diced Tomatoes
  • 1 1/4 Cups Pasta (You can use any pasta but lentil pasta or whole wheat are healthier options).
  • 1 1/2 Cups Vegetable Broth
  • 2 tsp Paprika
  • 1 tsp Salt
  • 4 Garlic Cloves Minced
  • 2 tblsp Ground Cumin
  • 2 tsp Tomato Paste
  • 1 tsp Oregano
  • 1/4 tsp Cayenne Pepper (or Black Pepper or Red Chili Flakes)
  • 2 tblsp Olive Oil
  • 1 15.5 oz Can White Cannelini Beans You can also use canned black beans, pinto beans or chili beans.
  • 1/2-1 Cup Cheese Cheddar or a good mild white cheese.

Instructions
 

  • Turn the IP on to Saute.
  • Add the oil
  • After a couple min, add the onions and stir.
  • Keep cooking the onions about five min until softer and keep checking and stirring a few times.
  • Add the bell pepper.
  • Saute until softer, stirring to keep from sticking.
  • Add the tomatoes, garlic, paprika, cumin, oregano and salt and stir. Add the cayenne if using.
  • Cook for a few min, stirring occasionally.
  • Add the beans, broth and tomato paste.
  • Stir
  • Cook for a few minutes.
  • Add the pasta.
  • Stir and cover. Set the IP on Manual for four min
  • When it is done, quick release. Add the cheese to the instant pot and stir or have each person add the cheese to their individual bowls.
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