Instant Pot Chili Mac

Name: Instant Pot Chili Mac
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving
Ingredients: 1 lb ground beef; 3 clove minced garlic; ½ c. finely chopped onion; 3 ½ c. beef broth; 14 oz petite diced tomatoes; 8 oz tomato sauce; 16 oz Kidney Beans; 2 Tbsp brown sugar; 1 Tbsp chili powder; 1 tsp cumin; 1 tsp salt; ¼ tsp ground black pepper; 2 c. uncooked elbow macaroni; 1 c. shredded cheddar cheese

User Reviews

4.8

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6
Calories
780 kcal
Course
Main Course
Cuisine
American

Instant Pot Chili Mac

Brielle Tran

Report

Make your favorite easy dinner in your Instant Pot! Chili Mac is always a family favorite, easy to make and so delicious!

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

1 lb ground beef
3 clove minced garlic
½ c. finely chopped onion peeled
3 ½ c. beef broth
14 oz petite diced tomatoes
8 oz tomato sauce
16 oz Kidney Beans rinsed and drained
2 Tbsp brown sugar
1 Tbsp chili powder
1 tsp cumin
1 tsp salt
¼ tsp ground black pepper
2 c. uncooked elbow macaroni
1 c. shredded cheddar cheese

Add to Shopping List

Instructions

Set Instant Pot to Saute. When the display reads HOT add the ground beef and diced onion to the pot.
Cook and crumble until ground beef is almost cooked through, about 5 minutes.
Add garlic and cook about 1 minute or until fragrant.
Pour in 1/4 c. of beef broth and scrape the bottom of the pot to release any pieces of beef that may be stuck to the bottom of the pot. This will prevent the burn indicator on the instant pot when pressure cooking.
Add the rest of the broth, diced tomatoes, tomato sauce, kidney beans, brown sugar, chili powder, cumin, salt, ground black pepper and macaroni. Stir and make sure the macaroni is submerged into the broth.
Lock the lid, seal the valve and set the pressure cooking time to 5 minutes, high pressure.
When instant pot is done cooking, quick release the steam valve.
Remove the pot from the Instant Pot and stir in the cheese until completely melted and combined.
Let set for five minutes to thicken and then serve.

Notes

Don’t forget the macaroni cooks in the IP with everything else – you don’t have to boil it first.
Sometimes I sub ground turkey for the beef so if that’s what you have on hand it works great!
Depending on the brand of beef broth you use you may want to adjust the salt – some brands are saltier than others.
Leftover Instant Pot chili mac will keep in the refrigerator for up to three days!

Nutrition Information

Show Details

Calories 780kcal (39%) Carbohydrates 91g (30%) Protein 44g (88%) Fat 27g (42%) Saturated Fat 13g (65%) Trans Fat 1g Cholesterol 93mg (31%) Sodium 1512mg (63%) Potassium 1209mg (35%) Fiber 11g (44%) Sugar 12g (24%) Vitamin A 1102IU (22%) Vitamin C 12mg (13%) Calcium 388mg (39%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 780 kcal

% Daily Value*

Calories	780kcal	39%
Carbohydrates	91g	30%
Protein	44g	88%
Fat	27g	42%
Saturated Fat	13g	65%
Trans Fat	1g	50%
Cholesterol	93mg	31%
Sodium	1512mg	63%
Potassium	1209mg	26%
Fiber	11g	44%
Sugar	12g	24%
Vitamin A	1102IU	22%
Vitamin C	12mg	13%
Calcium	388mg	39%
Iron	7mg	39%