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
Scale
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.
