Instant Pot Chili Mac combines the bold flavors of chili with elbow macaroni and shredded cheese, all effortlessly prepared in one pot. It’s the ultimate comfort food!
This recipe has been a family favorite for quite some time. It is the recipe that everyone askes for as a birthday meal or family game night. I like it because it is so easy to make. Its a win-win all around.
Why You’ll Love It
- Family-Friendly: Finding a meal that the whole family can enjoy can sometimes be a challenge, but Instant Pot Chili Mac is a true crowd-pleaser. It’s a dish that appeals to both kids and adults, making it an ideal choice for family dinners.
- Warm and Comforting: When you need a comforting and soul-warming meal to lift your spirits on a cold or rainy day, this dish does the job. Its hearty combination of chili and mac and cheese provides a sense of comfort and contentment that’s hard to beat.
- Versatile Leftovers: Instant Pot Chili Mac leftovers make for excellent next-day meals. Whether you’re reheating it for lunch or transforming it into a tasty chili mac casserole, it’s a versatile and delicious option for reducing food waste.
Helpful Tips
- The pasta will thicken as it sits, so if it’s too soupy, let it sit for 5 minutes before serving.
- You can adjust the spiciness of this dish by adding more or less chili powder or cayenne pepper.
- Be cautious about the cooking time, as pasta can become overcooked and mushy. Use the minimum recommended time in our recipe and adjust based on your preference.
- Add the garlic in with the ground beef. This will keep the garlic from sticking to the bottom of the pot.
You Might Also Like
- Instant Pot Creamy Pesto Chicken Pasta
- Instant Pot Cheesy Ground Beef and Rice
- Instant Pot Sausage & Pepper Pasta
Instant Pot Chili Mac
Instant Pot Chili Mac combines the bold flavors of chili with elbow macaroni and shredded cheese, all effortlessly prepared in one pot. It's the ultimate comfort food!
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Servings: 6 Servings
Calories: 338kcal
Ingredients
- 1 tablespoon cooking oil
- 1/2 small onion diced
- 1 small bell pepper diced
- 1 clove garlic minced
- 1/2 pound lean ground beef
- 1 can diced tomatoes with green chilies
- 3 ounces tomato paste
- 2 tablespoons chili powder
- 1/2 tablespoon cumin
- 1/2 teaspoon salt
- 2 1/2 cups beef broth
- 8 ounces dry elbow macaroni
- 1 cup cheddar cheese shredded
Instructions
- Heat the Instant Pot on sauté mode. Add the cooking oil. Once hot, add the onion and bell pepper, sauté until softened, about 3 minutes.
- Add the garlic and ground beef and crumble while cooking, until browned, about 5 minutes.
- Turn off saute mode.
- Pour in the whole can of tomatoes, tomato paste, chili powder, cumin, and salt. Stir to combine. Remove any browned bits from the bottom of the pot.
- Pour in the beef broth. Then pour the macaroni on top. Don’t stir, but push the noodles down so they are submerged.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 2 minutes. When the time is up, allow the pressure to release naturally for 10 minutes. Release any remaining pressure. Remove the lid and stir.
- Sprinkle on the cheese and stir until melted. The pasta will thicken as it sits, so if it’s too soupy, let it sit for 5 minutes before serving.
Nutrition
Calories: 338kcal | Carbohydrates: 38g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 881mg | Potassium: 667mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1356IU | Vitamin C: 26mg | Calcium: 195mg | Iron: 4mg
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.