If you are a fan of chipotle, you will love this week’s recipe? This week's GF Chipotle Chili Mac recipe uses an Instant Pot and takes about 30-40 minutes to cook. I used gluten-free chickpea pasta since we have gluten intolerances in our home. Follow along and try it tonight for dinner.
If you haven't had Chickpea pasta (Banza) before, it is a little heavy. So, eating the portion size is recommended. They have a good amount of protein and fiber too. I added ground turkey to it because it isn't a true chili mac without meat. The last time I did a chili mac I made it with boneless skinless chicken thighs, check the recipe out here.
What ingredients are in this GF Chipotle Instant Pot Chili Mac Recipe?
Add 1 tablespoon of olive oil for sautéing
1 pound of ground turkey
One onion chopped
Two garlic cloves minced
Banza Shells made with chickpeas one box - gluten-free - Amazon Affiliate link
2-14 ounce cans of tomato diced
One cup of water
1 tablespoon of chipotle chopped
One tablespoon of parsley dried
1 teaspoon of oregano Dried
2 tablespoons of chili powder
One teaspoon of salt
½ teaspoon of black pepper
What tools are needed in this GF Chipotle Instant Pot Chili Mac Recipe?
Instant Pot
How do I make this GF Chipotle Instant Pot Chili Mac Recipe?
- Add olive oil, onion, ground turkey set to the sauté on the Instant Pot. Cook until the turkey is brown but not burned, about 7-10 minutes. Keep stirring it.
- Add the cans of tomatoes, then the pasta shells, and water. Then add the chipotle chopped pieces, parsley, oregano, chili powder, salt, and pepper. Stir completely.
- Secure lid and move pressure release valve to the Sealing position. Press Manual; cook at high pressure for 5 minutes. Remember, it takes time to increase pressure in the Instant Pot, taking about 30 minutes total from pressurizing to release.
- When cooking is completed, press the Cancel button and use a quick release. After taking the lid off, let it cool a bit. It is very hot!
Below is the printable if you want to print it out!
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Ingredients
- Add 1 tablespoon of olive oil for sautéing
- 1 pound of ground turkey
- One onion chopped
- Two garlic cloves minced
- Banza Shells made with chickpeas one box
- 2-14 ounce cans of tomato diced
- Have a cup of water
- 1 tablespoon of chipotle chopped
- 1 tablespoon of parsley dried
- 1 teaspoon of oregano Dried
- 2 tablespoons of chili powder
- One teaspoon of salt
- ½ teaspoon of black pepper
Instructions
- Add olive oil, onion, ground turkey set to the sauté on the Instant Pot. Cook until the turkey is brown but not burned, about 7-10 minutes. Keep stirring it.
- Add the cans of tomatoes, then the pasta shells, and water. Then add the chipotle chopped pieces, parsley, oregano, chili powder, salt, and pepper. Stir completely.
- Secure lid and move pressure release valve to the Sealing position. Press Manual; cook at high pressure for 5 minutes. Remember, it takes time to increase pressure in the Instant Pot, taking about 30 minutes total from pressurizing to release.
- When cooking is completed, press the Cancel button and use a quick release. After taking the lid off, let it cool a bit. It is very hot!
Notes
Wait till the Instant Pot cools a bit before eating. It was pretty hot!
It's the best! I'm definitely going to make this recipe again! I love that the ground turkey had less fat than beef.
I hope you like this recipe and share it with others and hope you try it soon.
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