Easy Instant Pot Vegetarian Chili Mac

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, 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 diced tomatoes
• 1 15 ounce can tomato sauce
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can kidney beans, drained and rinsed
• 8 ounces whole-wheat elbow pasta
• 2 cups vegetable broth
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded monterey jack cheese
• Optional toppings: Greek yogurt, cilantro

Instructions

1. 1. Add olive oil to Instant Pot and set to sauté function for 1 minute to allow oil to heat up. Add onion, bell pepper, jalapeno pepper, chili powder, cumin, chipotle powder and salt and stir to combine. Set sauté function for 5 minutes. Add in garlic and set to sauté for 1 minute.
2. 2. Add diced tomatoes, tomato sauce, black beans, kidney beans, elbow pasta and vegetable broth and stir to combine.
3. 3. Secure lid onto Instant Pot and set to pressure cook/manual for 5 minutes.
4. 4. Use quick release valve to release steam.
5. 5. Once pressure is released, open lid and stir in cheeses until melted and combined.
6. 6. Optional: serve with chopped cilantro and dollop of Greek yogurt.