Chili, beer, and elbow pasta. I know of no other dinner that takes less effort than the Instant Pot version of this. It's literally for nights when take-out takes too long, and is too much effort. Seriously.
Ingredients
3 1/2 cups of favorite chili (or two 14-ounce cans)
1 12- ounce beer, or equivalent amount of broth
1/2 cup / 4 ounces water
2 cups of dried elbow pasta
a generous splash of cashew or coconut milk
to serve, any/all of the following: scallions, salted yogurt (regular on non-dairy), cilantro, red onions, chopped olives
Directions
Combine the chili, beer, water, and pasta in the Instant Pot. Close the pot, and secure the lid. SEAL the valve. Select PRESSURE COOK (or MANUAL) and calculate your cooking time. To do this, refer to your pasta package, the time will be half of the shortest recommended cooking time, rounded down to nearest minute. For example my pasta package recommended 8 - 10 minutes. Take the smaller number (8), cut in half (4), and round down to nearest whole number (if necessary). SET/ADJUST TIME - in my case, to 4 minutes.
When finished, carefully QUICK RELEASE pressure by shifting the valve to VENTING. Gently shake or tap the pressure cooker, and then carefully open away from you. Stir in cashew milk. Taste and adjust seasoning, serve topped with lots of scallions, cilantro, red onions, etc.
