Add olive oil to Instant Pot and set to saute function for 5 minutes.
Add onion, bell pepper, jalapeno pepper, chili powder, cumin, chipotle powder and salt and stir to combine.
Add in garlic and set to saute for 1 minute.
Add diced tomatoes, tomato sauce, black beans, kidney beans, elbow pasta and vegetable broth and stir to combine.
Secure lid onto Instant Pot and set to pressure cook/manual for 5 minutes.
Use quick release valve to release steam.
Once pressure is released, open lid and stir in cheeses until melted and combined.
Optional: serve with chopped cilantro and dollop of Greek yogurt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (414g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 146 (45%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 42.7mg||13 %|
|Sodium 1204mg||42 %|
|Potassium 768.4mg||20 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 18.5g|
|Protein 18.8g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 321
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