Instant Pot Chili Mac and Cheese

Instant pot chili mac in white bowl with two forks.

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 4

Time for Pressure to Build: 15

Total Time: 30

Servings: people

Calories: 542kcal

Author: Platings and Pairings

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.

Print Recipe

Equipment

Instant Pot

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!

Video

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.

Storage

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.

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.

Nutrition