• 1 lb ground turkey or beef
  • 1 medium onion, diced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • 2 ½ cups chicken broth
  • 4 ounce can green chilis
  • 15-ounce can red kidney beans, rinsed and drained
  • 15-ounce can black beans, rinsed and drained
  • 8 ounces elbow macaroni
  • 15-ounce can diced tomatoes
  • 15-ounce can tomato sauce
  • 1 cup shredded Cheddar cheese


  1. Press the sauté button on the Instant Pot. Add the ground turkey or beef and cook stirring occasionally, until browned.
  2. Add the onion and sauté with the beef until fragrant, about 2 minutes. Add the spices and garlic, and stir to combine.
  3. Pour in the broth, chilis, beans, and stir to combine. Bring to a simmer and add the pasta.
  4. Press the cancel button and add the tomatoes and tomato sauce, don’t stir.
  5. Place the lid onto the pot and seal. Press the manual button and pressure cook on high for 4 minutes.
  6. When done, do a quick release of the steam, making sure to wait until the pressure gauge drops back down and the lid is safe to open.
  7. Add ½ cup shredded cheese and stir to combine until the cheese is melted.  Add the remaining cheese, cover with lid and let sit for 2 minutes or until the cheese is melted.


  • Serving Size: 1 bowl
  • Calories: 339
  • Sugar: 7.3g
  • Sodium: 629.8mg
  • Fat: 7.9g
  • Saturated Fat: 1.8g
  • Trans Fat: 0.1g
  • Carbohydrates: 44.7g
  • Fiber: 5.7g
  • Protein: 23.8mg
  • Cholesterol: 58.1mg

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