This instant pot beef chili mac cooks the pasta right in the sauce, so you get tender macaroni, saucy beans, and melted cheese from a single pot without draining a thing.
Lean ground beef, onion, garlic, and chili spices build the base, then two kinds of beans, canned tomatoes, and uncooked elbow pasta cook under pressure for just 4 minutes. A splash of milk and handfuls of Mexican blend cheese turn the sauce creamy at the end, and the pot feeds eight in about 50 minutes.
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Why This Instant Pot Beef Chili Mac Recipe Works
Pressure cooking keeps the pasta and the sauce in the same pot, so the macaroni absorbs the chili broth instead of plain water. Every piece tastes like the sauce around it.
Browning the beef and toasting the spices before the lid goes on gives the pot the depth of a dish that simmered for hours. The deglazing step lifts the browned bits from the bottom, which adds savory flavor and helps prevent a burn warning.
Adding the milk and cheese after the pressure releases keeps the sauce smooth and prevents curdling. Starch from the pasta thickens everything into a creamy coating, so there is no need for flour or a separate cheese sauce.
Ingredients for Instant Pot Beef Chili Mac
- 2 pounds extra lean ground beef
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium sweet yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 4 cups low sodium chicken broth
- 1 cup water
- One 14.5 ounce can diced tomatoes with green chilies
- One 14.5 ounce can diced tomatoes
- One 16 ounce can black beans, drained
- One 16 ounce can kidney beans, drained
- 16 ounces dry elbow pasta
- 1/2 cup whole milk
- 4 cups shredded Mexican blend cheese, added one cup at a time
- 2 tablespoons chopped fresh parsley
Extra lean ground beef. It browns cleanly and leaves little fat behind, which keeps the cheese sauce from separating. Drain any liquid in the pot before moving on.
Elbow pasta. Use regular dry elbows, not quick cooking or whole wheat, because the 4 minute pressure time is set for standard pasta.
Two cans of beans. Black beans stay firm while kidney beans turn creamy, so the mix gives the pot two textures in each bite.
Two cans of tomatoes. The version with green chilies adds mild heat, while plain diced tomatoes balance it with sweetness.
Mexican blend cheese. Shred it from a block if you can, since bagged shreds contain starch that can make the sauce grainy.
How to Make Instant Pot Beef Chili Mac
1. Brown the beef Set the Instant Pot to Saute and add the beef. Cook for about 5 minutes, breaking it into crumbles, until no pink remains. Move the beef to a plate and drain the fat from the pot.
2. Soften the onion Add the butter and oil, then cook the diced onion for about 3 minutes until translucent. Stir in the garlic, chili powder, cumin, pepper, and salt for 30 seconds.
3. Deglaze the pot Pour in the chicken broth and water, scraping the bottom with a wooden spoon to loosen every browned bit. Turn the pot off.
4. Layer the ingredients Add both cans of tomatoes, the beans, the dry pasta, and the browned beef, then stir once so the liquid covers the pasta.
5. Pressure cook Lock the lid, close the valve, and cook on high pressure for 4 minutes. The pot needs about 10 minutes to build pressure first.
6. Release the pressure Use a quick release, with a folded kitchen towel over the valve and your hands away from the steam. Open the lid after the pin drops and stir.
7. Melt in the cheese Set the pot to Saute, pour in the milk, and add 1 cup of cheese. Stir until melted, then repeat with the remaining cheese, a cup at a time, until the sauce is smooth.
8. Finish the pasta Stir for about 2 more minutes until the macaroni is tender and the sauce coats the spoon, then turn off the pot and stir in the parsley.
How to Serve Instant Pot Beef Chili Mac
Spoon the chili mac into wide bowls and top with extra cheese, chopped parsley, or crushed tortilla chips for crunch. A crisp Italian house salad cuts through the richness, and cheesy garlic bread is ideal for scraping up the sauce. Roasted air fryer broccoli with Parmesan adds a green side, and whipped feta dip works as a starter while the pot finishes.
How to Store and Reheat Instant Pot Beef Chili Mac
Let leftovers cool for no more than 2 hours, then refrigerate in an airtight container for up to 3 days. Pasta keeps absorbing sauce, so the dish thickens overnight. The cheese sauce does not freeze well, so skip the freezer. Reheat in a saucepan over medium low heat with a splash of milk or broth until steaming and 165 degrees F in the center, or microwave single portions in 60 second intervals, stirring between each.
Tips and Variations for Instant Pot Beef Chili Mac
Keep the liquid as written. The 5 cups of liquid is balanced for 1 pound of dry pasta, so adding more or less changes how the pot cooks.
Drain the beans well. Extra canning liquid dilutes the sauce and can trigger a burn warning.
Use a quick release. Natural release lets the pasta overcook, so release the pressure right away and stir.
Add cheese gradually. One cup at a time melts smoothly, while a full dump of cheese clumps.
Make it spicier. Stir in a teaspoon of cayenne pepper with the chili powder or top the bowls with sliced jalapenos.
Swap the meat. Ground turkey works as a 1 to 1 swap, but cook poultry to 165 degrees F.
Add vegetables. Stir in a cup of frozen corn with the beans for sweetness and color.
Cook the beef fully. Ground beef is safe at 160 degrees F, and the FDA safe food handling guidance covers temperatures for other meats.
Frequently Asked Questions About Instant Pot Beef Chili Mac
Can I make instant pot beef chili mac with frozen ground beef?
No. Thaw the beef first so it browns evenly and the pot can come to pressure properly.
How long does instant pot beef chili mac last in the refrigerator?
Up to 3 days in an airtight container. The pasta softens as it sits, so add a splash of milk when reheating.
What size pot do I need for instant pot beef chili mac?
An 8 quart model is the most comfortable, though a 6 quart works because the recipe stays below the maximum fill line. Do not add more ingredients.
Can I use other pasta shapes or whole wheat pasta?
Regular elbow pasta is the safest choice. Shapes with a similar cook time, such as small shells or rotini, also work, but whole wheat and gluten free pastas cook differently and can turn out gummy.
What should I do if the pot shows a burn warning?
Make sure to scrape the bottom after browning and drain the beans well. If the warning appears, release the pressure, scrape the bottom, stir, and restart.
Instant Pot Beef Chili Mac with Black Beans and Mexican Cheese
Equipment
- 6 quart or 8 quart Instant Pot
- Wooden spoon
- Box grater
Ingredients
Main Ingredients
- 2 lb extra lean ground beef
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium sweet yellow onion diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp ground black pepper
- ½ tsp kosher salt
- 4 cup low sodium chicken broth
- 1 cup water
- 1 can diced tomatoes with green chilies 14.5 oz
- 1 can diced tomatoes 14.5 oz
- 1 can black beans 16 oz, drained
- 1 can kidney beans 16 oz, drained
- 16 oz dry elbow pasta
- ½ cup whole milk
- 4 cup shredded Mexican blend cheese added 1 cup at a time
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Brown the beef. Saute the beef on the Saute setting for 5 minutes until no pink remains, then drain the fat and set the beef aside.
- Build the base. Cook the onion in the butter and oil for 3 minutes, then add the garlic and spices for 30 seconds.
- Add the liquid. Pour in the broth and water and scrape the bottom well, then add the tomatoes, beans, pasta, and beef.
- Pressure cook. Cook on high pressure for 4 minutes, then quick release the pressure and open the lid.
- Add the cheese. Stir in the milk and cheese one cup at a time on the Saute setting until the sauce is creamy and the pasta is tender.
- Serve. Stir in the parsley and spoon into bowls while hot.
