If you are craving a comforting, hearty meal that comes together quickly and packs a punch of flavors, then you have to try this Instant Pot Chili Mac Recipe. It combines the rich, spicy goodness of chili with the creamy, cheesy comfort of mac and cheese, all cooked effortlessly in your Instant Pot. Loaded with tender ground beef, beans, diced tomatoes, and a melty Mexican cheese blend, this dish is perfect for busy weeknights or feeding a crowd with minimal fuss. The Instant Pot Chili Mac Recipe not only saves you time but also delivers layers of satisfying taste in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
This Instant Pot Chili Mac Recipe calls for ingredients that are straightforward but essential to building its bold flavors and pleasing textures. Each one plays a key role in making this dish unforgettable—from the wholesome beans adding fiber and creaminess to the blend of spices creating a warm, savory foundation.
- 2 pounds extra lean ground beef: Provides hearty protein without too much fat, keeping the dish rich but balanced.
- 1 tablespoon butter: Adds a velvety flavor and helps sauté the onions to tender sweetness.
- 1 tablespoon canola or olive oil: Works alongside butter to gently cook the aromatics without burning.
- 1 medium sweet yellow onion (diced): Offers natural sweetness and depth when softened.
- 2 cloves garlic (minced): Gives a classic punch of savory aroma that lifts the dish.
- 1 tablespoon chili powder: The heart of chili flavor with a mild kick of spice.
- 1 tablespoon ground cumin: Brings an earthy warmth crucial to authentic chili taste.
- 1 teaspoon ground black pepper: Adds subtle heat and balances the seasoning.
- 2 teaspoons kosher salt: Enhances all the other flavors for a well-rounded taste.
- 4 cups low-sodium chicken stock: The savory liquid to cook pasta and meld flavors without being overpowering.
- 1 cup water: Helps ensure the pasta cooks just right inside the Instant Pot.
- 1 14.5 ounce can diced tomatoes with green chilies: Delivers juicy texture with a gentle spicy note.
- 1 14.5 ounce can diced tomatoes: Adds fresh acidity and moisture.
- 1 16 ounce can black beans, drained: Gives creamy texture and plant-based protein.
- 1 16 ounce can red or kidney beans, drained: Adds hearty bite and color contrast.
- 16 ounces elbow pasta (uncooked): The perfect noodle choice for soaking up sauces in chili mac.
- ½ cup whole milk: Creates a luscious creaminess for the cheesy finish.
- 4 cups shredded Mexican Cheese Blend: Melts into gooey, flavorful perfection.
- 2 tablespoons chopped fresh parsley: Brightens the dish with fresh herbal notes.
How to Make Instant Pot Chili Mac Recipe
Step 1: Brown the Ground Beef
Start by setting your Instant Pot to “Sauté” mode and adding the ground beef right into the pot. Cook it while stirring often until it’s fully browned and crumbled, which usually takes about five minutes. Once it’s cooked through, transfer the beef to a plate lined with paper towels to drain any excess fat. This step lays the foundation for a rich and meaty chili mac.
Step 2: Sauté Onions and Aromatics
Next, heat butter and oil in the same pot to pick up all those browned bits leftover from the beef, which are full of flavor. Add the diced onion and sauté it until it becomes translucent, typically about three minutes. Then, toss in the minced garlic, chili powder, cumin, black pepper, and salt to awaken the spices and create that unmistakable chili aroma.
Step 3: Deglaze with Broth and Water
Pour in the chicken stock and water, scraping the bottom of the pot with a wooden spoon to loosen any stuck-on browned bits—this technique, called deglazing, is crucial to prevent the burn warning on the Instant Pot and adds a ton of flavor to the dish. Once combined, turn off the Instant Pot’s sauté setting.
Step 4: Add Tomatoes, Beans, Pasta, and Beef
Stir in the diced tomatoes with green chilies, the plain diced tomatoes, black beans, kidney beans, uncooked elbow pasta, and the browned ground beef. Mix everything gently but thoroughly to make sure the pasta is submerged as the liquid will cook it perfectly.
Step 5: Pressure Cook the Chili Mac
Secure the Instant Pot lid and close the release valve. Set the cooker to Manual or Pressure Cook on HIGH for exactly 4 minutes. The short cooking time ensures the pasta becomes tender without getting mushy, letting all the flavors meld beautifully.
Step 6: Quick Release Pressure
When the timer ends, turn off the Instant Pot and carefully perform a quick pressure release. To avoid splashes, drape a lightweight kitchen towel over the release valve as you open it. Once the float valve drops, which means the pressure has released completely, remove the lid with caution.
Step 7: Stir in Milk and Cheese
Switch the Instant Pot back to “Sauté” and gradually stir in the milk and cheese, starting with 1 cup of cheese at a time. Keep stirring until each addition melts completely before adding the next. This creates that signature creamy, cheesy texture everyone loves in chili mac. Continue cooking for about two minutes until the pasta is tender and the mixture is luxuriously smooth. Finish by stirring in the fresh parsley for a touch of color and brightness.
Step 8: Season and Enjoy
Give your masterpiece a final taste and adjust the seasoning with kosher salt and black pepper if needed. Now your Instant Pot Chili Mac Recipe is ready to be served — warm, cheesy, and full of bold flavors that will have everyone coming back for seconds.
How to Serve Instant Pot Chili Mac Recipe
Garnishes
Although the dish is fantastic on its own, adding simple garnishes can elevate it to the next level. Fresh chopped parsley provides a lovely pop of green and freshness, while a dollop of sour cream or a few slices of avocado add a cooling contrast to the spicy chili flavors. A sprinkle of extra shredded cheese on top never hurts if you want to turn up the gooey factor.
Side Dishes
Serve this chili mac alongside a crisp side salad to balance the richness. Cornbread or garlic bread are fantastic partners, offering a slightly sweet or savory crunch that complements the creamy pasta. For something lighter, steamed or roasted vegetables like broccoli or green beans add nice texture and color variety.
Creative Ways to Present
For a crowd-pleasing party dish, scoop the Instant Pot Chili Mac into individual oven-safe bowls, top each with extra cheese, and broil briefly for a bubbly, browned crust. You can also turn leftovers into stuffed bell peppers by mixing chili mac with some additional cheese, filling halved peppers, and baking until tender. Another fun idea is to serve it over a bed of crispy tortilla chips for chili mac nachos, perfect for game day!
Make Ahead and Storage
Storing Leftovers
Instant Pot Chili Mac Recipe keeps beautifully in the refrigerator for up to 4 days. Store leftovers in an airtight container to maintain freshness and moisture. Because this dish contains dairy and pasta, proper refrigeration is key to retaining its texture and flavor.
Freezing
You can freeze leftover chili mac in portion-sized containers for up to 3 months. To avoid a change in texture, freeze before adding the fresh parsley or milk and cheese topping. When ready to enjoy, thaw it overnight in the refrigerator for the best reheating results.
Reheating
Reheat leftovers gently on the stove over low heat while stirring frequently to avoid sticking. If the chili mac seems dry, stir in a splash of milk or chicken broth to refresh the creamy consistency. You can also microwave single portions, covering loosely to retain moisture, heating in short increments and stirring in between.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a great leaner alternative that works well in the Instant Pot Chili Mac Recipe. Just follow the same cooking instructions, though turkey may need a little less cooking time to brown fully.
What type of pasta works best in this recipe?
Elbow macaroni is classic for chili mac because its small size holds sauce well. However, other small pasta shapes like shells, rotini, or penne will also work nicely in this recipe.
Can I make this recipe vegetarian?
Yes! Simply omit the ground beef and add extra beans or vegetables like bell peppers and mushrooms. You might also want to use vegetable broth instead of chicken stock to keep it fully vegetarian.
How spicy is this Instant Pot Chili Mac Recipe?
The dish has a mild to medium spice level thanks to the chili powder and green chilies in the canned tomatoes. You can adjust the heat by adding more chili powder or a pinch of cayenne if you like it spicier.
Can I prepare part of the recipe ahead of time?
You can definitely brown the ground beef and chop your onions ahead to save time on cooking day. However, it’s best to assemble and pressure cook fresh for optimal texture in the Instant Pot Chili Mac Recipe.
Final Thoughts
There is something truly special about the way a warm, cheesy bowl of Instant Pot Chili Mac Recipe comforts the soul and satisfies a hungry crowd. Whether you’re feeding family or friends, this recipe delivers robust flavor with minimal cleanup and fuss. I encourage you to dive in, make it your own, and enjoy every delicious bite this easy and beloved dish has to offer.
Print
Instant Pot Chili Mac Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Chili Mac combines the hearty flavors of chili with comforting macaroni pasta for a delicious and easy one-pot meal. Ground beef, beans, diced tomatoes, and a blend of spices are cooked together under pressure, then finished with creamy cheese and parsley for a rich and satisfying dinner perfect for feeding a crowd.
Ingredients
Meat and Fats
- 2 pounds extra lean ground beef
- 1 tablespoon butter
- 1 tablespoon canola or olive oil
Vegetables and Aromatics
- 1 medium sweet yellow onion, diced
- 2 cloves garlic, minced
Spices
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt
Liquids
- 4 cups low-sodium chicken stock
- 1 cup water
- ½ cup whole milk
Canned Goods
- 1 (14.5-ounce) can diced tomatoes with green chilies
- 1 (14.5-ounce) can diced tomatoes
- 1 (16-ounce) can black beans, drained
- 1 (16-ounce) can red or kidney beans, drained
Pasta and Dairy
- 16 ounces elbow pasta (uncooked)
- 4 cups shredded Mexican Cheese Blend cheese
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Ground Beef: Set the Instant Pot to “Sauté” mode and add the ground beef. Cook, stirring often, until the beef is completely crumbled and no longer pink, about 5 minutes. Transfer the cooked beef to a paper towel-lined plate to drain excess fat.
- Sauté Onions and Spices: In the same pot, heat the butter and oil. Add the diced onions and sauté, stirring occasionally, until translucent, approximately 3 minutes. Stir in minced garlic, chili powder, cumin, black pepper, and kosher salt, cooking briefly to release their flavors.
- Deglaze the Pot: Pour in the chicken stock and water while scraping the bottom of the pot to loosen any browned bits. Turn off the Instant Pot to prepare for next step.
- Add Remaining Ingredients: Add the diced tomatoes with green chilies, diced tomatoes, drained black beans and kidney beans, uncooked elbow pasta, and the browned ground beef back into the pot. Stir well to ensure the pasta is covered by liquid.
- Seal the Instant Pot: Lock the lid in place and close the release valve securely.
- Pressure Cook: Set the Instant Pot to Manual or Pressure Cook mode on HIGH, and cook for 4 minutes.
- Release Pressure: When cooking ends, turn off the Instant Pot and perform a quick pressure release carefully, covering the release valve with a kitchen cloth to minimize splatter.
- Open and Stir: When the pressure valve drops, carefully remove the lid and stir the chili mac mixture to combine.
- Add Cheese and Milk: Switch the pot back to “Sauté” mode. Add the milk and 1 cup of shredded cheese, stirring constantly until melted. Repeat adding cheese in batches until all 4 cups are incorporated. Continue stirring and cooking for about 2 more minutes until the pasta is tender and the mixture is creamy. Stir in chopped fresh parsley.
- Adjust Seasoning: Taste and add additional kosher salt and black pepper as desired to enhance the flavor.
- Serve: Enjoy the hearty, cheesy Instant Pot Chili Mac hot.
Notes
- To prevent pasta from sticking, ensure it is fully submerged in liquid before pressure cooking.
- Use low-sodium chicken stock and moderate the added salt to control sodium levels.
- For a milder flavor, reduce chili powder or omit diced tomatoes with green chilies.
- Leftovers can be refrigerated for up to 3 days and reheated on stovetop or microwave.
- To make this recipe vegetarian, substitute ground beef with plant-based crumbles and use vegetable stock instead of chicken stock.
