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    Home » Recipes » Instant Pot Recipes

    Instant Pot Chili Mac-Made in 30 Minutes

    October 24, 2019 Updated: October 15, 2021 By Katie Crenshaw 7 Comments

    Jump to Recipe
    This #InstantPot #ChiliMacandCheese makes the perfect hearty comfort food meal for any day of the week. It is a one pot dish that is easily made in under #30minutes.

    This Instant Pot Chili Mac makes the perfect hearty comfort food meal for any day of the week.

    It is a one pot dish that is easily made in under 30 minutes.

    The delicious combination of pasta, chili, beans, and cheese will have you going back for seconds.

    You will want to cook this recipe again and again.

    Instant Pot Chili Mac in a white bowl on a checkered table cloth.

    I never get tired of cooking in my Instant Pot. It keeps cleaning the dishes down to a minimum and cooks everything so fast.

    As a child, chili mac and cheese was a staple meal in my mother's home.

    It is easy, inexpensive to make, feeds a crowd, and tasty.

    Recreating my mother's version in the Instant Pot brings back so many memories of my mother making it over the stove in her little kitchen.

    I absolutely loved it and I hope you will too.

    Watch how to make Instant Pot chili mac

    step by step process photos on how to make instant pot chili mac and cheese

    Steps to make Instant Pot Chili Mac

    Making Chili Mac in the Instant Pot is so easy!!!! Follow these steps

    1. Turn on Saute setting. Add ground beef and garlic. (photo 1)
    2. Brown ground beef and garlic. (photo 2)
    3. Add in the spices, onions, bell pepper, and celery. (photo 3)
    4. Cook until vegetables are softened. (photo 4)
    5. Add the remaining ingredients. (photo 5)
    6. Cook on the High Manual setting for 4 minutes. (Photo 6)
    7. Quick release. Stir in the cheese... That is it. How easy is that? (photo 7)
    Chili Mac in and Instant Pot

    This post contains affiliate links.

    Tips:

    *Note: When cooking the ground beef, I use this ChopStir Original Ground Meat Chopper, Frozen Juice Concentrate Stirrer, Heat-Resistant Nylon, Made in the USA, Black. It grinds the meat into tiny pieces while cooking.

    *Note: There are no hot peppers in this recipe. Therefore, this recipe is not spicy. If you want to make it spicy, add cayenne pepper or red pepper flakes to spice it up.

    What are the best beans to use?

    Traditionally, my mom used kidney beans for this chili mac recipe.

    However, if you do not like kidney beans, pinto beans or black beans make a great substitute.

    If you do not like beans in your chili mac, you can omit the beans all together. It will still taste amazing.

    Chili Mac and Cheese on a white bowl with a wooden spoon next to it.

    Can you freeze It?

    Instant pot Chili mac is easy to freeze.

    • Seal chili mac and cheese in freezer safe containers, date, and label.
    • To reheat, thaw it overnight in the refrigerator or quickly in the microwave.
    • You can reheat in the oven at 350 degrees for 30 minutes or in the microwave.

    I like to make a big batch and freeze half for a meal to eat on a busy night that I don't have time to cook.

    Pressure Cooker Chili Mac and Cheese in a serving bowl with pepper flakes and a pepper grinder next to it

    If you like this recipe, check out some of my other Instant Pot Recipes. Some favorites are:

    • Instant Pot Stuffed Pepper Soup
    • Instant Pot Country Style Steak
    • Instant Pot Mac and Cheese
    • Instant Pot Gumbo
    • Instant Pot Mongolian Beef
    • Instant Pot Cheesesteak Sloppy Joes

    When you make this Instant Pot Chili Mac, tell me what you think in the comment section! I would love to hear back! My readers will too.

    Also post your picture of your Instant Pot dinner on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!

    Instant Pot Chili Mac and Cheese in a white bowl on a checkered table cloth.

    Instant Pot Chili Mac

    This Instant Pot Chili Mac makes the perfect hearty comfort food meal for any day of the week. It is a one pot dish that is easily made in under 30 minutes. The delicious combination of pasta, chili, beans, and cheese will have you going back for seconds. You will want to cook this recipe again and again.
    5 from 6 votes
    Print Pin Save Recipe Saved! Rate
    Course: Entree
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 20 minutes
    Servings: 10
    Calories: 383kcal
    Author: Katie Crenshaw

    Equipment

    • Instant Pot or Pressure Cooker

    Ingredients

    • 1 lb lean ground beef
    • 2 garlic cloves minced
    • ½ cup chopped celery
    • 1 chopped bell pepper
    • 1 chopped onion
    • 2 tbs chili powder
    • 2 teaspoon cumin
    • 1 teaspoon seasoned salt
    • 2 cups chicken broth
    • 30 oz kidney beans (2 cans)
    • 20 oz rotel with green chili (2 cans)
    • 15 oz tomato sauce
    • 8 oz elbow macaroni uncooked
    • 2 cups shredded cheddar cheese
    • salt and pepper to taste

    Instructions

    • Turn on Saute setting. Brown 1 lb. ground beef and 2 minced garlic cloves until fully cooked. 
    • Add in 1 chopped bell pepper, ½ cup chopped celery, 1 chopped onion, 2 tbs. chili powder, 2 tsp. cumin, and 1 tsp. seasoned salt. Cook until all vegetables are softened.
    • Add 2 cups chicken broth, 30oz drained kidney beans, 20 oz tomatoes with chilies, 15 oz tomato sauce, and 8 oz macaroni. Stir.
    • Close and lock lid. Cook on Manual High Pressure for 4 minutes.
    • Quick release. Stir the pasta and chili.
    • Add in 2 cups shredded cheddar cheese and stir.
    • Salt and pepper to taste. Serve.

    Video

    Notes

    Note: I use a ground meat chopper to make my meat grounded into small pieces for this recipe.
    *Note: There are no hot peppers in this recipe. Therefore, this recipe is not spicy. If you want to make it spicy, add cayenne pepper or red pepper flakes to spice it up.

    Nutrition- Nutrition info is based on estimation only.

    Calories: 383kcal | Carbohydrates: 44g | Protein: 27g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 838mg | Potassium: 950mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1350IU | Vitamin C: 28.9mg | Calcium: 236mg | Iron: 5.7mg
    Tried this recipe? I want to see it!Mention @aForksTale or tag #aForksTale!
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