Chili Mac


YIELD:  3-4 servings  | Prep time: 10m | Cook time: 25m | Total time: 35m


  • 1 lb lean ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tbs chili powder
  • 1 tbs smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper 
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 (14.5oz) can of diced tomatoes
  • 1 (15oz) can of tomato sauce
  • 8 oz rigatoni pasta
  • 2 c chicken broth
  • 2½ c sharp cheddar cheese, shredded
  • 2 c mozzarella cheese, shredded


  1. Press the [Sauté] function and adjust to High on the Cosori Pressure Cooker.
  2. Add in the ground beef and cook until browned, about 10 minutes.
  3. Add the onions and cook until translucent, stirring occasionally.
  4. Add garlic, spices, salt, and black pepper. Stir.
  5. Add the tomatoes and tomato sauce. Stir until well combined.
  6. Add in the pasta and broth. Mix the ingredients making sure the pasta is just covered with liquid. 
  7. Press the [Cancel/Keep Warm] function to cancel [Sauté] mode.
  8. Put the lid on the pot making sure lid is secure and the pressure release valve is in the lock position.
  9. Press the [Manual] function, then press Pressure/Temp and use +/- to change the pressure level to 6. Press [Cook Time] and use +/- to set the time for 4 minutes. Press [Start].
  10. Once it has finished cooking, quick release and mix well. 
  11. Add cheese and stir until melted. 
  12. Season with more salt and pepper to taste.
  13. Add to a greased baking dish and top with mozzarella cheese.
  14. Add chili mac to a preheated oven at 400°F until cheese is melted and bubbly, about 10 minutes, then serve.

Try out the recipe for yourself!