Instant Pot Chili Mac and Cheese is the ultimate comfort food. Plus, it comes together in just 30 minutes using mostly pantry staples! You can also easily make this cheesy chili mac on the stove.
Table of Contents
This Instant Pot Chili Mac and Cheese is the ultimate combination of two favorites – Chili and Mac ‘n Cheese.
In my book, things don’t get much better…
Ingredient notes
- Lean Ground Beef – You can also use ground turkey, or leave it out entirely for a vegetarian-friendly chili mac.
- Olive Oil
- Onion & Garlic
- Spices – Chili powder, cumin, oregano, salt, pepper & cayenne.
- Broth – Chicken broth, beef broth or bone broth. Have you tried making bone broth in the instant pot?
- Kidney Beans
- Canned Tomatoes – I used crushed tomatoes. You can also use diced tomatoes or tomato sauce.
- Macaroni – You can also use other pasta shapes. Read about it in the “variations” section below.
- Cheddar Cheese – I love using sharp cheddar in this recipe. It would also be great with Pepper Jack Cheese.
- Toppings – Cilantro and sour cream.
How to make it
Step 1
Brown ground beef
- Using the saute mode, brown the ground beef and remove it from the instant pot with a slotted spoon.
Step 2
Add aromatics
- Cook the onion, garlic, and bell pepper.
Step 3
Add remaining ingredients
- Add in the canned tomatoes, pasta, beans and broth.
- Return the beef to the pot.
Step 4
Pressure cook
- Cover, seal and cook on HIGH for 4 minutes.
- Stir in the cheese and enjoy!
Stovetop directions
- If you don’t have an Instant Pot, you can also make this Chili Mac on the stove. In Step 4, instead of sealing the instant pot and cooking, add the pasta to your pan and cook uncovered for 15 minutes.
Variations
- Not a fan of ground beef? You can also use ground turkey, or leave it out entirely for a vegetarian-friendly chili mac.
- Want more veggies? Add in a cup of frozen corn kernels, sliced zucchini or an extra bell pepper.
- Pasta shapes – You can use other pasta shapes like ziti, bowties, or shells. Simply adjust the cook time to 1/2 the amount of time that the package directions call for. So, if ziti takes 10 minutes, you would set your instant pot cook time to 5 minutes.
- Like more heat? Add in more cayenne pepper or chop up a jalapeno pepper and add that along with the bell pepper.
- Don’t like kidney beans? You can also use black beans, white beans, or leave the beans out entirely.
How to make ahead and store
- Store any leftovers in an airtight container in the fridge for 3-5 days. Reheat in a skillet over medium heat with a splash of water, or in the microwave.
- You can also freeze the chili mac for up to three months. Thaw overnight before reheating.
What to serve with it
- More → 30+ sides for mac and cheese
Erin’s wine pairings
- A Zinfandel pairs nicely with the sweet pepper flavors and sharp cheddar.
- If you’re looking for lighter wine option, try a Rosé or a Chenin Blanc. Both of these wines have enough body to stand up to this hearty dish.
More chili recipes
More instant pot recipes
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Instant Pot Chili
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If you loved this recipe, be sure to check out my Chorizo Mac and Cheese too!
Full Recipe
Instant Pot Chili Mac and Cheese
Instant Pot Chili Mac & Cheese is the ultimate comfort food. Plus, it comes together in just 30 minutes with the help of your electric pressure cooker.
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Serves 6 people
Equipment
Ingredients
- 1 pound lean ground beef
- 1 Tablespoon olive oil
- 1 medium onion (chopped)
- 1 red bell pepper (chopped)
- 3 cloves garlic (minced)
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 3 cups bone broth (or chicken broth or beef broth)
- 14 ounce can kidney beans (drained)
- 28 ounce can crushed tomatoes
- 8 ounces elbow macaroni (uncooked (½ lb)(2 cups))
- 2 cups sharp cheddar cheese (shredded)
- Cilantro (finely chopped for garnish)
- Sour cream (for topping (optional) )
Instructions
- Set Instant Pot to SAUTE, add 1 pound lean ground beef and brown, about 5 minutes. Transfer with a slotted spoon to a paper towel lined plate. Drain fat.
- Add 1 Tablespoon olive oil to pot. One hot, add 1 medium onion and saute until softened, about 3 minutes. Add 1 red bell pepper, 3 cloves garlic , 1 Tablespoon chili powder, 1 Tablespoon cumin, 1 teaspoon oregano, 1 teaspoon salt, ½ teaspoon black pepper and ¼ teaspoon cayenne pepper. Saute 1 minute longer.
- Add 3 cups bone broth and scrape browned bits from bottom of pot. Return ground beef to pot along with 14 ounce can kidney beans, 28 ounce can crushed tomatoes and 8 ounces elbow macaroni. Stir, making sure that all pasta is covered with liquid.
- Cover and seal the lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 4 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
- When finished, quick-release the pressure before removing the lid. Stir in 2 cups sharp cheddar cheese and season with additional salt and pepper, to taste.
- Serve garnished with cilantro and sour cream. Enjoy!
Notes
Stovetop Directions
-
If you don’t have an Instant Pot, you can also make this Chili Mac on the stove. In Step 4, instead of sealing the instant pot and cooking, add the pasta to your pan and cook uncovered for 15 minutes.
- Store any leftovers in an airtight container in the fridge for 3-5 days. Reheat in a skillet over medium heat with a splash of water, or in the microwave.
- You can also freeze the chili mac for up to three months. Thaw overnight before reheating.
-
Not a fan of ground beef? You can also use ground turkey, or leave it out entirely for a vegetarian-friendly chili mac.
-
Want more veggies? Add in a cup of frozen corn kernels, sliced zucchini or an extra bell pepper.
-
Pasta shapes – You can use other pasta shapes like ziti, bowties, or shells. Simply adjust the cook time to 1/2 the amount of time that the package directions call for. So, if ziti takes 10 minutes, you would set your instant pot cook time to 5 minutes.
-
Like more heat? Add in more cayenne pepper or chop up a jalapeno pepper and add that along with the bell pepper.
-
Don’t like kidney beans? You can also use black beans, white beans, or leave the beans out entirely.
Nutrition
Calories: 542kcal | Carbohydrates: 53g | Protein: 37g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 1473mg | Potassium: 1154mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1725IU | Vitamin C: 48.1mg | Calcium: 384mg | Iron: 6.5mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
This post was originally published in 2018. It was updated in 2024 to add new photographs and information. The instant pot chili mac and cheese recipe remains the same. Enjoy!
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