Wellness Wednesday: It’s Healthy Recipe Time – Instant Pot Chili Mac

Here’s the deal – we all need protein. We all need just enough of the right carbs (don’t be afraid). For those two to march to the proverbial altar with the right blend of flavorful herbs, spices, and garnishes and get married in an Instant Pot makes for a delightful union that makes you so happy you stayed for the reception. Mmmm…

Let’s see what our all-star health maven, Donna Green-Goodman has cooked up this week. -Online Content Manager

Instant Pot Chili Mac

Olive oil
1/2 – 1 cup each Gardein Meatless Crumbles/Morningstar Farms Italian Sausage Crumbles
1 medium yellow onion, diced
1/2 green and yellow pepper, diced
3-4 cloves garlic, chopped
4 Roma Tomatoes, diced
1 16 ounce can tomato sauce
3-4 cups water
1 pound whole-wheat macaroni noodles, uncooked
1 cup corn
1 can small red beans
2-3 teaspoons chili powder or to taste
2-3 teaspoons cumin or to taste
McKay’s Chicken Style Seasoning to taste
1 package your favorite vegan shredded cheese

Place a small amount of oil in the Instant Pot. Turn on to saute’ and wait for it to register HOT. Add veggie meat and brown for about 3-5 minutes. Add bell pepper, onion, garlic, and tomatoes and saute’ for another 3 minutes. Turn Instant Pot off. Add tomato sauce, water, uncooked macaroni noodles, corn, and red beans. Add seasonings and stir. Put the top on and turn to manual. Set for 6 minutes. When done, you can quickly release, add cheese, recover and let it melt OR let it do a natural pressure release for about 10 minutes. Then add cheese, recover and let melt. When the cheese has melted, stir well and adjust seasonings. Serves 6-8

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