Instant Pot Chili Mac and Cheese

Name: Instant Pot Chili Mac and Cheese
Prep time: 10 min
Cook time: 5 min
Total time: 25 min
Yield: 6 serving
Ingredients: 2 tablespoons olive oil; 1 small white or yellow onion; 3 or 4 cloves garlic; 1 pound lean or extra-lean ground beef; 4 cups beef broth; 14.5 ounce can diced tomatoes OR 15 ounces Rotel; 10 ounces elbow macaroni; one 15.5-ounce canned kidney beans; 1 tablespoon chili powder*; 2 teaspoons cumin; 1 teaspoon dried oregano; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 cup shredded cheddar cheese; 1 cup cubed Velveeta; 1 tablespoon fresh parsley or cilantro

User Reviews

4.0

12 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
25 mins
Servings
6
Calories
531 kcal
Cuisine
American

Instant Pot Chili Mac and Cheese

Jade Rice

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Hearty chili mac made with ground beef, onions, tomatoes, kidney beans, and two types of melted CHEESE! EASY, ready in 20 minutes, and a cheesy comfort food family favorite that's perfect for busy weeknights! Stovetop directions provided if you don't have an Instant Pot.

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Ingredients

Servings

2 tablespoons olive oil
1 small white or yellow onion finely diced
3 or 4 cloves garlic finely minced
1 pound lean or extra-lean ground beef such as 80/20 or 90/10
4 cups beef broth
14.5 ounce can diced tomatoes OR 15 ounces Rotel 1 ½ cans if using 10-ounce cans, do not drain
10 ounces elbow macaroni
one 15.5-ounce canned kidney beans light or dark, or another favorite bean, drained and rinsed
1 tablespoon chili powder*
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon salt or to taste
1 teaspoon freshly ground black pepper or to taste
1 cup shredded cheddar cheese
1 cup cubed Velveeta if desired, omit and use 2 cups of shredded cheddar instead
1 tablespoon fresh parsley or cilantro finely minced for garnishing; optional

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Instructions

To a 6-quart Instant Pot (**See Notes for Stovetop Directions) add the olive oil, onion, and saute for 3 to 4 minutes, or until onion is becoming translucent; stir frequently.
Add the garlic and saute for 1 more minute; stir constantly.
Add the ground beef and cook for about 5 minutes, or until no longer pink. Stir and crumble beef as it cooks to ensure even cooking.
Add the beef broth, diced tomatoes or Rotel, elbow macaroni, kidney beans, chili powder, cumin, oregano, salt, pepper, secure the lid and seal it, turn onto high pressure, and set the timer for 5 minutes. Note - It will take a bit of time to build up the pressure and this is fine because it helps the noodles soften and cook through until tender.
After 5 minutes, do a quick release. Tips - Take caution to cover your hands with a hot mitt and keep your face away from where the steam will vent. For those new to Instant Pot cooking, read your owners manual or watch videos on the internet how to do a quick release if you're unsure.
Add the cheeses and stir until melted and combined.
Optionally garnish with fresh parsley or cilantro and serve immediately. Extra chili mac and cheese will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat leftovers gently in the microwave.

Notes

*Chili mac is not spicy as written. If you'd like to make it spicier, do the following:
Add 2 to 4 tablespoons chili powder
Add a (generous) pinch cayenne pepper when you add the other spices
**To adapt this Instant Pot version of chili mac and cheese for the stove, follow these easy steps:
Step 1: In a deep skillet or Dutch oven, saute the onions in olive oil over medium-high heat for about 4 minutes, add the garlic and saute for 1 minute, and then add and brown the ground beef; stir and crumble as it cooks.
Step 2: Add the broth, macaroni, beans, spices, cover, bring to a boil, and simmer until the pasta is tender and liquid has absorbed.
Step 3: Add the cheeses, stir them until melted before garnishing and serving.
Use Hot Rotel in place of Miild Rotel or canned diced tomatoes

Nutrition Information

Show Details

Serving 1 Calories 531kcal (27%) Carbohydrates 43g (14%) Protein 43g (86%) Fat 21g (32%) Saturated Fat 10g (50%) Polyunsaturated Fat 9g Cholesterol 102mg (34%) Sodium 2045mg (85%) Fiber 8g (32%) Sugar 5g (10%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 531 kcal

% Daily Value*

Serving	1
Calories	531kcal	27%
Carbohydrates	43g	14%
Protein	43g	86%
Fat	21g	32%
Saturated Fat	10g	50%
Polyunsaturated Fat	9g	53%
Cholesterol	102mg	34%
Sodium	2045mg	85%
Fiber	8g	32%
Sugar	5g	10%