Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound lean ground meat*
  • 1 yellow onion, diced
  • 3 cloves garlic, minced or pressed
  • 2 cups water
  • 2 cups pasta (elbow macaroni, etc.)
  • 1 can (15 ounce) tomato sauce
  • 1 can (7 ounce) green chilies
  • 1 tablespoon chili powder**
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 cup frozen corn
  • 2 tablespoons minced fresh cilantro

Instructions

  1. 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.
  2. Add beef, water, macaroni, tomato sauce, green chilies, chili powder, salt, and cayenne pepper to pressure cooking pot, and stir to combine.
  3. 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.
  4. Stir in frozen corn. Select sauté and cook until corn is heated and macaroni is tender. Stir in cilantro
  5. Serve hot topped with sour cream, shredded Mexican cheese, and tortilla chips.

Notes

*Substitute any ground meat or sausage will work. I used lamb this time; for me it’s just a variety of taste thing. I grew up almost solely eating ground beef, but bison, lamb, etc. all add different flavor profiles.

**You use other spice mixes too just to vary the flavor up, I have have used combinations of both of these blends: