Tex-Mex Chili Mac (Pressure Cooker)

Contributed By: Terry Borden

Ingredients:

• 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

Method:

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.

Helpful Hints:

Note: *substitute ground beef if you prefer.


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