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!
Course: Dinner, Main Course
Keyword: chili mac, chili mac and cheese, 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.
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.