Chili Mac and Cheese

Ingredients

• 2 tablespoons unsalted butter
• 1 pound lean ground beef or turkey
• 1 can diced tomatoes (28 oz)
• 1 tablespoon chili spice mix or seasoning
• 1 pound dry elbow pasta
• 3 cups water
• 1 teaspoon kosher salt
• 3 cups cheddar cheese, shredded
• 1 can kidney beans (15 oz)
• 1/2 cup half-and-half

Directions

1. Melt 2 tablespoons unsalted butter in a 6-quart or larger electric pressure cooker on the highest Sauté function. Add 1 pound lean ground beef or turkey and cook, breaking up the beef and stirring, until cooked through, about 6 minutes. Turn off the heat. Add 1 (28-ounce) can diced tomatoes and their juices and 1 tablespoon chili seasoning, and stir to combine. Add 1 pound elbow pasta, 3 cups water, and 1 teaspoon kosher salt, and stir to combine.
2. Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 5 minutes under HIGH pressure. (It will take about 10 minutes to come up to pressure.) Meanwhile, shred 3 cups cheddar cheese and drain and rinse 1 can kidney beans.
3. When the cook time is up, quick release the pressure. Turn the pressure cooker off. Add the cheese, kidney beans, and 1/2 cup half-and-half, and stir, stir, stir. Cover and let sit for 3 minutes. Serve immediately.