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5.0 from 3 votes

Instant Pot Chili Mac

This Instant Pot chili mac will feed the hungriest of crowds any night of the week! Full of ground beef, spices, beans, and gooey cheese, you’ll love how easily it comes together!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 630 kcal
Cuisine: American

Ingredients

  • 1/2 pound 80/20 ground beef
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 1-1/2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon ground cumin
  • 3 cups beef stock
  • 1-1/2 cups whole milk
  • 8 ounces dried cavatappi pasta
  • 1 15 ounce can fire roasted diced tomatoes
  • 1 can kidney beans drained and rinsed
  • 2 cups shredded cheddar cheese
  • 1 tablespoon cornstarch

Instructions

    Cup of Yum
  1. Heat the Instant Pot using the Sauté function.
  2. Add the beef and cook, stirring occasionally until it is broken up into small pieces. Continue to cook for 3-5 minutes or until the beef is just beginning to brown. 
  3. Next, add the onion and cook for another 2-3 minutes, or until the onion is soft and the beef is browned and crisp. 
  4. Add the garlic, chili powder, cumin, and paprika, and cook for an additional minute. 
  5. Next, add beef stock and scrape any browned bits from the bottom of the Instant Pot with a wooden spoon - we don’t want to get a “Burn” notice! 
  6. Next add the milk, pasta, diced tomatoes, and kidney beans. Stir to combine and ensure the pasta is fully submerged.
  7. Season with a generous pinch of salt and pepper, about 1 teaspoon salt and ½ teaspoon pepper. 
  8. Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook - Manual for 5 minutes. 
  9. When the Instant Pot finishes, release the pressure manually by switching the valve to the “venting” position. Be careful! It will steam and may splatter! 
  10. In a small bowl, stir together the cheddar cheese and cornstarch. 
  11. Turn the Instant Pot to the Sauté function again and add the cheese ½ cup at a time, stirring constantly. When the cheese has fully melted, add the next ½ cup. Continue stirring until the Chili Mac is thick and creamy. 
  12. Season with additional salt and pepper, if needed.
  13. Serve this Chili Mac garnished with sliced green onion, sliced jalapeño, or chopped parsley. 
  14. Store any leftovers in an airtight container in the fridge for up to three days. 

Nutrition Information

Serving 1g Calories 630kcal (32%) Carbohydrates 53g (18%) Protein 39g (78%) Fat 30g (46%) Saturated Fat 15g (75%) Polyunsaturated Fat 11g Trans Fat 1g Cholesterol 93mg (31%) Sodium 1166mg (49%) Fiber 9g (36%) Sugar 11g (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 630

% Daily Value*

Serving 1g
Calories 630kcal 32%
Carbohydrates 53g 18%
Protein 39g 78%
Fat 30g 46%
Saturated Fat 15g 75%
Polyunsaturated Fat 11g 65%
Trans Fat 1g 50%
Cholesterol 93mg 31%
Sodium 1166mg 49%
Fiber 9g 36%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.