Instant Pot Chili Mac
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8
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Calories
488 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Chili Mac
Description
This recipe uses the sauté function of the Instant Pot to brown ground beef with onion and garlic, then adds chili powder, cumin, cayenne pepper, tomatoes, beans, chicken broth, and elbow macaroni. The mixture cooks under high pressure for 5 minutes, cooking the pasta while infusing it with chili flavors. After cooking, cheddar cheese is stirred in to create a creamy finish, and parsley adds freshness and color.
Chili Mac serves as a robust, one-pot meal combining protein, legumes, and pasta with a spicy tomato base. It's convenient for busy cooks and provides comfort food appeal. The recipe allows adjustment of seasoning and protein types for customization. Leftovers store well refrigerated or frozen with proper cooling and sealing.
Check your Instant Pot manual for specific instructions on sauté and pressure settings. For a vegetarian version, omit the meat or substitute with plant-based proteins. Seasonings can be tailored to personal taste preferences.
Ingredients
- 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 black 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
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.
Notes
- Consult your Instant Pot manual for detailed operating instructions before starting.
- To make vegetarian, omit ground beef or replace with plant-based protein.
- Adjust spices to suit your preferred level of heat and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Fully cool before freezing; frozen chili mac keeps well up to 3 months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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