Instant Pot Chili Mac Recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
9 mins
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Additional Time
20 mins
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Total Time
34 mins
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Servings
8
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Calories
509 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chili Mac Recipe
Description
The Instant Pot Chili Mac combines classic chili ingredients with macaroni pasta in a single-pressure cooking method. Ground beef is sautéed with onions and garlic before simmering with kidney beans, diced tomatoes, beef broth, and spices like chili powder, cumin, oregano, salt, and pepper. Dry elbow macaroni cooks alongside the beef mixture inside the sealed Instant Pot.
After cooking under high pressure, the pasta absorbs the flavors and softens fully. Adding shredded cheddar and cubed Velveeta cheeses at the end creates a smooth, cheesy texture that blends into the chili base. Letting the pot rest for five minutes before serving helps thicken the mixture and meld the flavors. Garnishing with minced parsley adds a fresh touch.
This recipe provides a comforting, filling meal combining chili’s savory spice and macaroni’s tender texture. It suits those seeking a warm, all-in-one dinner prepared efficiently with minimal cleanup thanks to the Instant Pot.
Use low sodium beef broth to better control salt levels, especially if using salted canned tomatoes or cheeses. Freshly grating cheese can improve melt quality. For added heat, cayenne pepper can be mixed in. Adjust seasonings after cooking to taste.
Ingredients
Add BEFORE Pressure Cooking
- 1 Tablespoon olive oil
- 1 Tablespoon garlic minced
- ½ cup onion diced
- 1 pound ground beef
- 1 15.5 ounce Kidney Beans drained and rinsed, dark red, canned
- 4 cups beef broth
- 1 14.5 ounce diced tomatoes or Rotel brand
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 10 ounces elbow macaroni
Add AFTER Pressure Cooking
- 1 cup cheddar cheese shredded
- 1 cup Velveeta cheese cubed
- 2 Tablespoons parsley minced
Instructions
- Pour the olive oil into the instant pot, and set on saute. Add the onions and cook for 4 minutes. Add garlic and stir for about a minute.
- Add the hamburger and cook until it is no longer pink and the juices run clear.
- Add in about 1/2 cup beef broth, and using a wooden spoon, scrape the bottom of the pot to remove any little bits of food from sticking to the bottom of the pan. This is called deglazing the pan.
- Add in the remainder of the broth, chili powder, cumin, oregano, salt pepper, kidney beans, elbow macaroni, and diced tomatoes. Do not stir.
- Place the lid on the pot and make sure it is sealed. Turn on high pressure and set the timer for 5 minutes. It will take a bit of time to build up the pressure and this will help the noodles cook till soft.
- Do a quick release (see your instant pot manual.)
- Add the velveeta and shredded cheese and stir till melted and combined.
- Let it sit for 5 minutes before serving. Sprinkle with minced parsley. Enjoy!
Notes
- Use low sodium beef broth to help control saltiness in the dish.
- If using regular beef broth, reduce added salt accordingly.
- Grating your own cheese can improve melt and texture compared to pre-shredded cheese.
- Adjust seasonings after cooking, especially if the dish has cooled, to maintain flavor balance.
- Add cayenne pepper for a spicier chili macaroni if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 47g | 16% |
| Protein | 31g | 62% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 1205mg | 50% |
| Potassium | 772mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 340mg | 34% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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