Easy instant pot chili mac is a one pot dinner that tastes like chili and macaroni and cheese had one very good idea together. The ground beef browns right in the pot, the elbow macaroni cooks in the same liquid, and shredded cheese melts into the sauce at the end. It goes from the counter to the table in about 35 minutes, and you only wash one pot.
This version keeps the ingredient list short and pantry friendly: beef, macaroni, two cans of tomato, chili powder, cumin, and cheese. There is no draining of pasta and no separate sauce to make, which is exactly why it works so well on a busy weeknight.
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Why This Easy Instant Pot Chili Mac Recipe Works
The macaroni cooks directly in a mix of water, tomato sauce, and diced tomatoes, so it soaks up all the chili flavor instead of tasting like plain pasta with sauce on top. Layering the ingredients without stirring keeps the thick tomato from sitting on the bottom of the pot, which helps the pot come to pressure without a burn warning.
A short pressure cook and a quick release keep the pasta from turning mushy. When you finally stir, the starch from the macaroni thickens the sauce, and the cheese melts into a creamy finish. It is simple, but the order of the steps matters.
Ingredients for Easy Instant Pot Chili Mac
- 1 lb ground beef (85 percent lean works well)
- 2 1/2 cups elbow macaroni
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 2 tbsp chili powder
- 1/2 tbsp ground cumin
- 1/2 tsp salt, divided (the canned tomatoes and cheese already add salt)
- 3 1/2 cups water
- 1 cup shredded colby jack cheese, plus extra for serving
How to Make Easy Instant Pot Chili Mac
1. Brown the beef
Set the Instant Pot to saute mode and add the ground beef with 1/4 tsp of the salt. Stir often until the beef is browned, about 5 minutes. Press cancel and drain any excess fat.
2. Season the beef
Sprinkle the chili powder, cumin, and remaining 1/4 tsp salt over the browned beef.
3. Layer the macaroni
Pour the macaroni on top in an even layer. Do not stir.
4. Add the liquid
Pour in the water so every piece of macaroni is submerged. Spoon the tomato sauce and diced tomatoes into the center. Do not stir.
5. Pressure cook
Lock the lid with the vent set to sealing. Cook on high pressure for 4 minutes, then use a quick release.
6. Stir and add the cheese
Remove the lid and stir well. The mixture will look loose at first, but it thickens as it sits and stirs. Add the cheese and stir until it melts into the sauce.
How to Serve Easy Instant Pot Chili Mac
Spoon the chili mac into bowls and top with a little extra cheese while it is still hot. Sliced green onions, a spoonful of sour cream, or a few pickled jalapenos all work well on top. If you want a slower version, try our slow cooker chili mac, or go meatless with the vegetarian crockpot chili mac. Our classic chili mac recipe is another good option for the stovetop, and a bright side like Mediterranean lentil salad balances the richness.
How to Store and Reheat Easy Instant Pot Chili Mac
Cool leftovers quickly and refrigerate them within two hours of cooking. Store the chili mac in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth, cover, and warm gently on the stovetop or in the microwave, stirring once or twice, until it is hot all the way through (165 degrees F). The macaroni keeps absorbing sauce as it sits, so the extra liquid brings back the creamy texture. For longer storage, freeze it in a sealed container and thaw it in the refrigerator before reheating.
Tips and Variations for Easy Instant Pot Chili Mac
Add diced onion or bell pepper to the pot when you brown the beef for extra flavor. For more heat, stir in diced jalapenos or a dash of hot sauce at the end. Ground turkey or a plant based ground meat can replace the beef.
Always make sure the ground meat is fully cooked. The FDA safe food handling guide lists 160 degrees F as the safe internal temperature for ground beef and 165 degrees F for poultry and leftovers.
Keep the macaroni submerged in the water and resist the urge to stir before cooking. That one habit prevents most problems with this recipe.
Frequently Asked Questions About Easy Instant Pot Chili Mac
Can I make easy instant pot chili mac ahead of time?
Yes. It reheats well, but the pasta softens a little in the refrigerator, so add a splash of water or broth when you warm it up.
Can I use turkey in easy instant pot chili mac?
Yes. Ground turkey works as a straight swap for the beef. Brown it fully in the pot before adding the other ingredients.
How do I keep easy instant pot chili mac from turning mushy?
Use the full 4 minutes of pressure cook time, no longer, and quick release right away. Make sure the macaroni is submerged in the water so it cooks evenly.
Why should I not stir before pressure cooking?
Stirring mixes the thick tomato sauce into the bottom of the pot, where it can scorch and trigger a burn warning. Layering keeps the sauce on top of the water.
What cheese works best?
Colby jack melts smoothly and tastes mild, but cheddar or a pepper jack for extra heat also works. Shred it yourself for the creamiest melt.
Easy Instant Pot Chili Mac
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- 2 ½ cup elbow macaroni
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 2 tbsp chili powder
- ½ tbsp ground cumin
- ½ tsp salt divided
- 3 ½ cup water
- 1 cup shredded colby jack cheese plus extra for serving
Instructions
Cooking
- Set the Instant Pot to saute mode and add the ground beef with 1/4 tsp of the salt. Stir often until browned, about 5 minutes. Press cancel and drain any excess fat.
- Sprinkle the chili powder, cumin, and remaining 1/4 tsp salt over the beef.
- Pour the macaroni on top in an even layer. Do not stir.
- Pour in the water so all the macaroni is submerged. Spoon the tomato sauce and diced tomatoes into the center. Do not stir.
- Lock the lid with the vent set to sealing. Cook on high pressure for 4 minutes, then quick release.
- Stir well, add the cheese, and stir until melted. The sauce thickens as it sits.
