Description
Yummy Gluten free pasta with chipotle sauce to create a great chili mac and cheese recipe.
Ingredients
- Add 1 tbsp of olive oil (affiliate) 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 (affiliate) Dried
- 2 tablespoons of chili powder (affiliate)
- One teaspoon of salt
- 1/2 teaspoon of black pepper
Instructions
- Add olive oil (affiliate), onion, ground turkey set to the sauté on the Instant Pot (affiliate). 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 (affiliate), chili powder (affiliate), 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 (affiliate), 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 (affiliate) cools a bit before eating. It was pretty hot!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: chili
- Method: instant pot (affiliate)
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 235.11 kcal
- Sugar: 3.16 g
- Sodium: 635.23 mg
- Fat: 12.85 g
- Saturated Fat: 2.9 g
- Trans Fat: 0.12 g
- Carbohydrates: 7.94 g
- Fiber: 3.29 g
- Protein: 23.83 g
- Cholesterol: 78.24 mg