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4.8 from 48 votes

Instant Pot Chili Mac

Make your favorite easy dinner in your Instant Pot! Chili Mac is always a family favorite, easy to make and so delicious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 780 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 lb ground beef
  • 3 clove minced garlic 
  • ½ c. finely chopped onion peeled
  • 3 ½ c. beef broth
  • 14 oz petite diced tomatoes
  • 8 oz tomato sauce
  • 16 oz Kidney Beans rinsed and drained
  • 2 Tbsp brown sugar
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 2 c. uncooked elbow macaroni
  • 1 c. shredded cheddar cheese

Instructions

    Cup of Yum
  1. Set Instant Pot to Saute. When the display reads HOT add the ground beef and diced onion to the pot.
  2. Cook and crumble until ground beef is almost cooked through, about 5 minutes.
  3. Add garlic and cook about 1 minute or until fragrant.
  4. Pour in 1/4 c. of beef broth and scrape the bottom of the pot to release any pieces of beef that may be stuck to the bottom of the pot. This will prevent the burn indicator on the instant pot when pressure cooking.
  5. Add the rest of the broth, diced tomatoes, tomato sauce, kidney beans, brown sugar, chili powder, cumin, salt, ground black pepper and macaroni. Stir and make sure the macaroni is submerged into the broth.
  6. Lock the lid, seal the valve and set the pressure cooking time to 5 minutes, high pressure.
  7. When instant pot is done cooking, quick release the steam valve.
  8. Remove the pot from the Instant Pot and stir in the cheese until completely melted and combined.
  9. Let set for five minutes to thicken and then serve.

Notes

  • Don’t forget the macaroni cooks in the IP with everything else – you don’t have to boil it first.
  • Sometimes I sub ground turkey for the beef so if that’s what you have on hand it works great!
  • Depending on the brand of beef broth you use you may want to adjust the salt – some brands are saltier than others.
  • Leftover Instant Pot chili mac will keep in the refrigerator for up to three days!

Nutrition Information

Calories 780kcal (39%) Carbohydrates 91g (30%) Protein 44g (88%) Fat 27g (42%) Saturated Fat 13g (65%) Trans Fat 1g Cholesterol 93mg (31%) Sodium 1512mg (63%) Potassium 1209mg (35%) Fiber 11g (44%) Sugar 12g (24%) Vitamin A 1102IU (22%) Vitamin C 12mg (13%) Calcium 388mg (39%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 780

% Daily Value*

Calories 780kcal 39%
Carbohydrates 91g 30%
Protein 44g 88%
Fat 27g 42%
Saturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 93mg 31%
Sodium 1512mg 63%
Potassium 1209mg 26%
Fiber 11g 44%
Sugar 12g 24%
Vitamin A 1102IU 22%
Vitamin C 12mg 13%
Calcium 388mg 39%
Iron 7mg 39%

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