Instant Pot Chili Mac

Name: Instant Pot Chili Mac
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 serving
Ingredients: 1 pound ground beef; 1 large onion; 3 cloves garlic; ¼ teaspoon cayenne pepper; 1 teaspoon cumin; 1 tablespoon chili powder; 1 teaspoon salt; 1 teaspoon pepper; 15 ounces Kidney Beans; 26 ounces diced tomatoes; 4 cups chicken broth; 12 ounces elbow macaroni; 2 cups cheddar cheese; 2 tablespoons parsley

User Reviews

4.6

234 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
8
Calories
488 kcal
Course
Main Course, Dinner
Cuisine
American

Instant Pot Chili Mac

Joseph Powell

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Easy, cheesy, Instant Pot Chili Mac! This dish is the epitome of comfort food. Combining two classics to create one epic meal, perfect for busy weeknights! Using staple kitchen and pantry ingredients, this recipe is ready in just 25 minutes, all thanks to the instant pot!

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Ingredients

Servings

1 pound ground beef extra lean
1 large onion chopped
3 cloves garlic minced
¼ teaspoon cayenne pepper
1 teaspoon cumin ground
1 tablespoon chili powder
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
15 ounces Kidney Beans or black beans, rinsed and drained (1 can)
26 ounces diced tomatoes (1 can)
4 cups chicken broth or water
12 ounces elbow macaroni
2 cups cheddar cheese shredded
2 tablespoons parsley for garnish

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Instructions

Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
Cook Beef: Add the ground beef, onion and garlic to the Instant Pot and break up the beef with a wooden spoon. Cook for about 3 minutes or until the meat is no longer pink.
Add Ingredients: Add the cayenne pepper, cumin, chili powder, salt, pepper, beans, tomatoes, chicken broth and elbow macaroni. Stir well, scraping the bottom to remove any stuck bits. Close the lid. Seal the valve and set the Instant Pot to Manual/High Pressure for 5 minutes.
Finish and Serve: Once the Instant Pot cycle is complete, quick release the pressure, open the lid and stir well. Stir in the cheese and garnish with parsley. Serve.

Equipments used:

Notes

Always check your manufacturer’s guide for detailed instructions on how to use your instant pot!
Feel free to leave out the meat to make this dish vegetarian.
You could use different types of proteins if you wish! Ground turkey, chicken etc.
Play around with seasonings and spices to make this dish your own!
Store leftover instant pot chili mac in an airtight container and keep refrigerated for up to 4 days.
If freezing, allow the dish to fully cool in a shallow container before placing in the freezer. The chili mac will last for up to 3 months frozen.

Nutrition Information

Show Details

Serving 1serving Calories 488kcal (24%) Carbohydrates 52g (17%) Protein 32g (64%) Fat 17g (26%) Saturated Fat 9g (45%) Trans Fat 1g Cholesterol 67mg (22%) Sodium 693mg (29%) Potassium 859mg (25%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 803IU (16%) Vitamin C 12mg (13%) Calcium 282mg (28%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 488 kcal

% Daily Value*

Serving	1serving
Calories	488kcal	24%
Carbohydrates	52g	17%
Protein	32g	64%
Fat	17g	26%
Saturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	67mg	22%
Sodium	693mg	29%
Potassium	859mg	18%
Fiber	7g	28%
Sugar	5g	10%
Vitamin A	803IU	16%
Vitamin C	12mg	13%
Calcium	282mg	28%
Iron	5mg	28%