Instant Pot Chili Mac
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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!
Instant Pot Chili Mac
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!
- 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.
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.
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.
More Great Recipes To Try
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Instant Pot Chili Mac
Video
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 ounces kidney beans (or black beans, rinsed and drained (1 can))
- 26 ounces diced tomatoes ((1 can))
- 4 cups chicken broth (or water)
- 12 ounces elbow macaroni
- 2 cups cheddar cheese (shredded)
- 2 tablespoons 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
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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
