The pot lid rattles and you know dinner is almost ready.
There’s this cozy sound, that little tap-tap on the lid from the pressure cooker getting to work. You catch a whiff of something spicy and kinda smoky, and dang if your kitchen doesn’t feel like the heart of some homey spot.
You sense the timer ticking down but you ain’t worried. The pasta, beans, and veggies all swirling in the pot, soaking up those chili vibes, ready to become the perfect cozy dinner that hugs you right back.
What Makes Pressure Cooking Win Every Round
- You get your meals done real fast, like under 30 minutes kinda fast.
- The pressure cooker seals in all those juicy flavors while softening up the pasta and beans just right.
- It’s mostly hands-off so you can chill, do other stuff while dinner happens.
- Less water needed means everything's thick and full of yum, no soggy mess.
- Natural release helps everything settle gently, keeping that smooth texture you love.
- The valve hiss when you quick release is kinda satisfying and tells you dinner’s almost there.
What Goes Into the Pot Today
- 8 oz. elbow pasta (gluten-free if you want)
- 1 yellow onion, chopped up nice and fine
- 3-4 cloves garlic, minced so the aroma really pops
- 1 can (15 oz.) tomato sauce giving that rich base
- 1 can (15 oz.) kidney beans, rinsed and ready to go
- 1 ½ cups sweet corn, cooked and sweet as can be
- 1 cup fresh baby spinach, adding that green pop and some zing
- 2-3 tablespoons nutritional yeast, for that cheesy, nutty vibe
- 2 tablespoons chili seasoning, packed with spices (*see note)
How It All Comes Together Step by Step
First you gotta cook the elbow pasta to al dente following the package. Drain it real good and set aside. You don’t want soggy pasta mucking up your chili mac.
Next get your pressure cooker on medium heat and sauté the chopped yellow onion with minced garlic. Five minutes or so til the onion’s kinda translucent and smelling sweet.
Pour in the tomato sauce, kidney beans, cooked sweet corn, and then the chili seasoning. Give it a good stir. Let it simmer for a minute so the spices wake up and mingle.
Add your cooked pasta and fresh baby spinach to the pot. Stir it gently until the spinach wilts down and everything looks cozy together.
Stir in the nutritional yeast last. This stuff is gonna boost the flavor and almost gives you that cheesy hug without dairy. Cook for 2-3 minutes more just so it’s all warm and melded.
Seal the lid and set your pressure cooker to high pressure. The weight starts to press down and you hear the valve hiss as it builds pressure. Set your timer for about 5 minutes. You want that quick release after.
When the timer dings, use the quick release so steam hisses out fast. Open carefully and give it one last stir to mix all the goodness up.
Serve it up hot and get ready for those flavors to hit just right. It’s fast, filling, and vegan-friendly so you can enjoy without fuss.
Easy Tweaks That Make Life Simple
- Use pre-cooked or canned beans if you gotta skip soaking or slow-cooking them.
- Swap fresh spinach with frozen if you’re running low. Just toss it in a little earlier to let it thaw.
- Grab gluten-free pasta if you wanna keep this gluten-free friendly without losing texture.
- Add a dash of your favorite hot sauce for a lil extra kick that nobody will forget.
When You Finally Get to Eat
You notice how the chili mac smells like a warm hug on a chilly night, kinda cozy and spicy that pulls you right in.
The pasta is perfectly firm but soft enough to soak up that tomato-bean sauce with spicy hints that linger just right.
The baby spinach adds this fresh little pop that cuts through the richness so it doesn’t feel heavy or too dense.
That hit of nutritional yeast gives it this nutty, cheesy vibe that’s savory and satisfying, making each bite kinda dreamy.
Smart Storage That Actually Works
- Store leftovers in an airtight container in the fridge. It'll last about 3-4 days without losing that great flavor.
- For longer storage, freeze portions in freezer-safe bags. Just thaw overnight and reheat gently on the stove or microwave.
- If you wanna pack chili mac for lunch, keep the pasta and sauce separate till ready to eat so it doesn’t get mushy.
- Use glass containers if you can; they keep the flavors fresh and are easy to clean up after.
The FAQ Section You Actually Need
- Can I use different beans? Totally. Pinto, black beans, or chickpeas work great. Just rinse and drain canned ones before adding.
- What if I don’t have nutritional yeast? You can skip it but it adds that cheesy note. Maybe try a sprinkle of smoked paprika or a splash of soy sauce for umami.
- How do I avoid mushy pasta? Cook pasta al dente and drain well before adding to the pot. Also, quick release the pressure to stop cooking fast.
- Can this be made gluten-free? Yup just swap the elbow pasta with your fav gluten-free kind. It cooks similarly.
- What’s a slow release and when do I use it? Slow release means you let pressure drop naturally without opening the valve fast. It’s good for recipes with lots of liquid to prevent splatter.
- Is it okay to reheat vegan chili mac? Yep! Just warm it gently on stovetop or microwave. Add a little splash of water if it feels thick.
Vegan Chili Mac (30 Minute!)
Equipment
- 1 Pressure Cooker for cooking
- 1 Mixing Spoon for stirring
Ingredients
Main ingredients
- 8 oz Elbow Pasta gluten-free if desired
- 1 Yellow Onion chopped
- 3-4 cloves Garlic minced
- 15 oz Tomato Sauce
- 15 oz Kidney Beans rinsed
- 1 ½ cups Sweet Corn cooked
- 1 cup Fresh Baby Spinach
- 2-3 tablespoons Nutritional Yeast
- 2 tablespoons Chili Seasoning packed with spices
Instructions
Instructions
- Cook pasta according to package instructions, leaving it al dente (slightly firm not mushy). Drain well when finished.
- Sauté the chopped yellow onion with minced garlic for about 5 minutes until translucent and sweet smelling.
- Pour in the tomato sauce, kidney beans, cooked sweet corn, and chili seasoning. Stir and let it simmer for 1 minute.
- Add the cooked pasta and fresh baby spinach to the pot. Stir gently until spinach wilts.
- Stir in the nutritional yeast. Cook for 2-3 more minutes until everything is warm and melded.
- Seal the lid and set the pressure cooker to high for about 5 minutes. Quick release when done. Stir and serve.
