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Lunch Dinner Instant Pot 30 Minutes or Less Beef
4.6 from 73 votes

Instant Pot Chili Mac

Jump to RecipePrintRate
By: Joanna Cismaru •3/23/23 14 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for instant pot chili mac.

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!

a large white bowl with freshly cooked chili mac with a serving spoon inside.
Table of Contents Open
  • Instant Pot Chili Mac
  • Ingredient Notes
  • How To Make Instant Pot Chili Mac
  • Frequently Asked Questions
    • Can I Make This In The Slow Cooker?
    • What Else Can I Add To My Chili Mac?
    • Can I Make This In Advance?
  • Tips
  • Storing Leftovers
  • Freezing
  • More Great Recipes To Try
  • Instant Pot Chili Mac
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

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

overhead shot of all the ingredients needed to make instant pot chili mac.
  • 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

process shots showing how to make instant pot chili mac.
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
process shots showing how to finish instant pot chili mac.

Frequently Asked Questions

Can I Make This In The Slow Cooker?

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.

What Else Can I Add To My Chili Mac?

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!

Can I Make This In Advance?

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.

a large white bowl with freshly cooked chili mac with a serving spoon inside.

Tips

  1. Always check your manufacturer’s guide for detailed instructions on how to use your instant pot!
  2. Feel free to leave out the meat to make this dish vegetarian.
  3. You could use different types of proteins if you wish! Ground turkey, chicken etc.
  4. 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.

a large white bowl with freshly cooked chili mac with a serving spoon inside.

More Great Recipes To Try

  • One Pot Chili Mac and Cheese
  • Cheeseburger Hamburger Helper
  • Chicken Mac And Cheese
  • World’s Best Chili
  • Instant Pot Chicken And Rice

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a large white bowl with freshly cooked chili mac with a serving spoon inside.
Print
4.55 from 73 votes

Instant Pot Chili Mac

Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Rate Recipe
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!
8

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

  • Instant Pot – 6 Quart

Notes

  1. Always check your manufacturer’s guide for detailed instructions on how to use your instant pot!
  2. Feel free to leave out the meat to make this dish vegetarian.
  3. You could use different types of proteins if you wish! Ground turkey, chicken etc.
  4. Play around with seasonings and spices to make this dish your own!
  5. Store leftover instant pot chili mac in an airtight container and keep refrigerated for up to 4 days.
  6. 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.

Nutrition Information

Serving: 1servingCalories: 488kcal (24%)Carbohydrates: 52g (17%)Protein: 32g (64%)Fat: 17g (26%)Saturated Fat: 9g (56%)Trans Fat: 1gCholesterol: 67mg (22%)Sodium: 693mg (30%)Potassium: 859mg (25%)Fiber: 7g (29%)Sugar: 5g (6%)Vitamin A: 803IU (16%)Vitamin C: 12mg (15%)Calcium: 282mg (28%)Iron: 5mg (28%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a large white bowl with freshly cooked chili mac with a serving spoon inside.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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14 Comments
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Cassandra
Cassandra
Posted: 3 months ago

4 stars
I’ve now made both of your versions of this dish. I made this instant pot version tonight in my 6 quart instant pot and agree with the other users, way too much liquid leftover afterwards. I ended up turning the instant pot back onto sauté mode and boiled it down a bit for about five minutes, and there was still too much liquid. I’ll make this again for sure since we love the stove top version, but I’ll try it with three cups of broth instead and see how that goes.

0
Reply
Katie Corum
Katie Corum
Posted: 1 year ago

5 stars
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!

0
Reply
Gina P
Gina P
Posted: 1 year ago

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!

2
Reply
Lena
Lena
Posted: 1 year ago

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?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lena
Posted: 1 year ago

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.

0
Reply
Peter Vermilye
Peter Vermilye
Posted: 1 year ago

5 stars
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).

0
Reply
Ashley Chambliss
Ashley Chambliss
Posted: 1 year ago

I am wanting to make this tonight, but want to add less noodles and more beans. Should I adjust the amount of liquid?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ashley Chambliss
Posted: 1 year ago

Yes, if you’re adding less noodles, you have to adjust the liquid.

0
Reply
Cathy Todd
Cathy Todd
Posted: 1 year ago

Can I sub beef broth for the chicken? Sounds Like a great recipe!
Thanks, Cathy

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cathy Todd
Posted: 1 year ago

Sure you can!

0
Reply
Melissa Hartley
Melissa Hartley
Posted: 2 years ago

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!!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Melissa Hartley
Posted: 2 years ago

Absolutely! You can add whatever you like to make it your own!

0
Reply
D. ROSS
D. ROSS
Posted: 2 years ago

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!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  D. ROSS
Posted: 2 years ago

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 🙂

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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