Easy, cheesy, Instant Pot Chili Mac! This dish is the epitome of comfort food. Combining two classics to create one epic meal, perfect for busy weeknights! Using staple kitchen and pantry ingredients, this recipe is ready in just 25 minutes, all thanks to the instant pot!
My one pot chili mac & cheese is a big hit on the blog, but I wanted to take it a step further and make it even easier for you all! By using my trusty instant pot, cook time is only about 10 minutes total! This is the perfect meal for back to school or busy weeknights!
Instant Pot Chili Mac
- One Pot Meal
- Easy To Make
- Simple Ingredient List
- Quick As Can Be
- Delicious Comfort Food
As you know, I’m all about easy, quick, comfort food. It’s kind of my “thing” which is why this recipe is a favorite of mine! Sometimes the simplest of recipes are the best, and that is exactly what this chili mac is.
Elbow macaroni, tender ground beef, beans, diced tomatoes, onion, garlic and a simple blend of seasonings all cooked in one pot, then mixed with cheddar cheese to create one epic, cheesy comfort food classic.
Ingredient Notes
- Ground Beef – I used extra lean ground beef for this one.
- Onion And Garlic – Essential flavor enhancers.
- Spices – A combination of cayenne pepper, ground cumin, chili powder, salt & pepper.
- Beans – Canned kidney beans or black beans, rinsed and drained.
- Diced Tomatoes – I used canned diced tomatoes.
- Chicken Broth – I always opt for low sodium! If you don’t have any broth on hand, water will work as well.
- Macaroni – I used classic elbow macaroni of course! You can use any noodle you prefer.
- Cheese – Cheddar cheese, shredded. Feel free to use your preference, or a combination of cheese and as much cheese as you like.
- Parsley – Optional, for garnish.
How To Make Instant Pot Chili Mac
- Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Cook Beef: Add the ground beef, onion and garlic to the Instant Pot and break up the beef with a wooden spoon. Cook for about 3 minutes or until the meat is no longer pink.
- Add Ingredients: Add the cayenne pepper, cumin, chili powder, salt, pepper, beans, tomatoes, chicken broth and elbow macaroni. Stir well, scraping the bottom to remove any stuck bits. Close the lid. Seal the valve and set the Instant Pot to Manual/High Pressure for 5 minutes.
- Finish and Serve: Once the Instant Pot cycle is complete, quick release the pressure, open the lid and stir well. Stir in the cheese and garnish with parsley. Serve.
FAQs & Expert Tips
FAQs
YES! To make in your slow cooker:
Cook the beef, onions, and garlic according to the directions above. Next, combine all ingredients, other than the cheese, in the slow cooker and cook on high for 2 hours. Check if the pasta has been cooked al dente every 20 minutes after that (sometimes it can take up to an additional hour). Follow the above directions in regards to cheese and garnish.
Feel free to add any ingredients you see fit! I love dishes like these because they’re great pantry cleaners. If you don’t have some of the ingredients I used today, have fun with the substitutes! It’s such a sneaky way to incorporate some veggies into your dinner, especially for those picky eaters!
For those nights where you don’t have even 15 minutes to spare, or you truly don’t feel like prepping ANYTHING, this recipe is still perfect. You can make this instant pot chili mac and freeze it for future meals! Scroll down to “freezing” section for full instructions.
Tips
- Always check your manufacturer’s guide for detailed instructions on how to use your instant pot!
- Feel free to leave out the meat to make this dish vegetarian.
- You could use different types of proteins if you wish! Ground turkey, chicken etc.
- Play around with seasonings and spices to make this dish your own!
Storing Leftovers
Store leftover instant pot chili mac in an airtight container and keep refrigerated for up to 4 days.
Freezing
If freezing, allow the dish to fully cool in a shallow container before placing in the freezer. The chili mac will last for up to 3 months frozen.
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Instant Pot Chili Mac
Equipment
Ingredients
- 1 pound ground beef extra lean
- 1 large onion chopped
- 3 cloves garlic minced
- ¼ teaspoon cayenne pepper
- 1 teaspoon cumin ground
- 1 tablespoon chili powder
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 15 ounce kidney beans or black beans, rinsed and drained (1 can)
- 26 ounce diced tomatoes (1 can)
- 4 cups chicken broth or water
- 12 ounce elbow macaroni
- 2 cups cheddar cheese shredded
- 2 tablespoon parsley for garnish
Instructions
- Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Cook Beef: Add the ground beef, onion and garlic to the Instant Pot and break up the beef with a wooden spoon. Cook for about 3 minutes or until the meat is no longer pink.
- Add Ingredients: Add the cayenne pepper, cumin, chili powder, salt, pepper, beans, tomatoes, chicken broth and elbow macaroni. Stir well, scraping the bottom to remove any stuck bits. Close the lid. Seal the valve and set the Instant Pot to Manual/High Pressure for 5 minutes.
- Finish and Serve: Once the Instant Pot cycle is complete, quick release the pressure, open the lid and stir well. Stir in the cheese and garnish with parsley. Serve.
Recipe Notes
- Always check your manufacturer’s guide for detailed instructions on how to use your instant pot!
- Feel free to leave out the meat to make this dish vegetarian.
- You could use different types of proteins if you wish! Ground turkey, chicken etc.
- Play around with seasonings and spices to make this dish your own!
- Store leftover instant pot chili mac in an airtight container and keep refrigerated for up to 4 days.
- If freezing, allow the dish to fully cool in a shallow container before placing in the freezer. The chili mac will last for up to 3 months frozen.
Great recipe! I had a lot of liquid after cooking so I added some Tomato Paste to thicken it up. I did not add cheese to the pot and added it as needed to individual servings. Pretty tasty!
I thought this would be too much cheese so I just put it on the table for my family to use as little or as much as they liked. I also used Rotel and added a can of corn. I drained everything and used beef broth. The game changer for us was when I brought out the sour cream. A spoonful mixed into our bowls put this over the edge! So good! This will be a regular in our house!
I’m planning on bringing this to a potluck and would like to make a little extra. If I use 1 1/2 pound of meat and add a 1/2 portion to all the other ingredients, will it all fit in the 6 quart IP?
Hmmm good question. I think it should be fine, when you’re making it just make sure it’s below the max line. Let me know how it turns out.
Made this easily. Only comment I have is that there was more liquid in the pot when I opened the lid. I used Rotel diced tomatoes (the hot ones). Perhaps I should have drained them first. I compensated by adding A LOT of cheese (who doesn’t like cheese, after all).
I am wanting to make this tonight, but want to add less noodles and more beans. Should I adjust the amount of liquid?
Yes, if you’re adding less noodles, you have to adjust the liquid.
Can I sub beef broth for the chicken? Sounds Like a great recipe!
Thanks, Cathy
Sure you can!
Could I add a packet of dry ranch dressing mix to this, along with all the other ingredients? Thanks, can’t wait to make this tomorrow!!
Absolutely! You can add whatever you like to make it your own!
Hi there! Great looking recipe 🙂 I only have a three quart instant pot, do you think it necessary to half the recipe or would the three quart hold it all? Thanks so much, I’m rely enjoying your site!
You may need to half it! As long as all the ingredients fit it will work, but I can’t guarantee! You can also make this with a regular pot if your instant pot is too small! You can check out my original chili mac and cheese if that helps 🙂