0 from 12 votes
Instant Pot Chili Mac Recipe
Instant Pot Chili Mac is a super easy, cheesy, one-pot comfort food meal that the whole family will love! Perfect for a weeknight dinner.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
20 mins
Total Time
34 mins
Servings: 8
Calories: 509 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Add BEFORE Pressure Cooking
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- ½ cup diced onion
- 1 pound hamburger meat
- 1 15.5 ounce can dark red kidney beans drained and rinsed
- 4 cups beef broth
- 1 14.5 ounce can diced tomatoes or rotel
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 10 ounces elbow macaroni
Add AFTER Pressure Cooking
- 1 cup shredded cheddar cheese
- 1 cup cubed Velveeta cheese
- 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!
Cup of Yum
Notes
- I recommend using a low sodium beef broth. If using regular beef broth, then I recommend, eliminating the salt.
- If you prefer, instead of Velveeta, or pre-shredded cheeses, try grating your own cheese.
- Adjust the flavors as needed. You may need to add more seasoning if it has cooled down.
- Make this chili mac and cheese spicy by adding cayenne pepper.
Nutrition Information
Calories
509kcal
(25%)
Carbohydrates
47g
(16%)
Protein
31g
(62%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
1205mg
(50%)
Potassium
772mg
(22%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
731IU
(15%)
Vitamin C
8mg
(9%)
Calcium
340mg
(34%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 509
% 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.