If you’re looking for a tasty and satisfying dish that combines the best of chili and macaroni, then this Instant Pot Chili Mac recipe is perfect for you! It’s a delicious meal that’s quick to make and packed with flavor. Plus, it’s all made in one pot, which means less cleanup and more time to enjoy your meal.
Why Make This Recipe
This recipe is great for several reasons. First, it’s super easy to prepare. The Instant Pot does all the hard work for you, allowing you to enjoy a hearty meal in just a fraction of the time it would take to make on the stove. Second, it uses ingredients that are easy to find and typically pantry staples, making it a convenient option for busy weeknights. Lastly, this Chili Mac is filling and comforting, perfect for families or gatherings.
How to Make Instant Pot Chili Mac
Making Instant Pot Chili Mac is simple and straightforward. Just follow these easy steps, and you’ll have a tasty meal ready to serve!
Ingredients:
- 2 pounds extra lean ground beef
- 1 tablespoon butter
- 1 tablespoon canola or 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
- 2 teaspoons kosher salt
- 4 cups low-sodium chicken stock
- 1 cup water
- 1 14.5 ounce can diced tomatoes with green chilies
- 1 14.5 ounce can diced tomatoes
- 1 16 ounce can black beans, drained
- 1 16 ounce can red or kidney beans, drained
- 16 ounces elbow pasta (uncooked)
- ½ cup whole milk
- 4 cups shredded Mexican Cheese Blend cheese
- 2 tablespoons chopped fresh parsley
Directions:
- Set Instant Pot to “Sauté” and add the ground beef. Cook, stirring often, until beef is crumbled and no longer pink, approximately 5 minutes. Transfer beef to a paper towel-lined plate and carefully drain the fat.
- Heat butter and oil and add the diced onion to the pot. Sauté, stirring occasionally, until the onion is translucent (about 3 minutes). Add minced garlic, chili powder, cumin, black pepper, and salt.
- Add the chicken stock and water while scraping the brown bits off the bottom of the pot insert to deglaze the pan. Turn Instant Pot off.
- Add the diced tomatoes with green chilies, diced tomatoes, black beans, kidney beans, pasta, and browned beef. Stir, ensuring the liquid covers the pasta.
- Lock the lid in place and close the release valve.
- Set Instant Pot to Manual/Pressure Cook on HIGH and set the timer to 4 minutes.
- When the cook time ends, turn off the pressure cooker and use a quick pressure release. To reduce splattering, cover the release valve with a lightweight kitchen cloth.
- When the red valve drops, carefully remove the lid and stir the mixture.
- Set the pot to “Sauté” and add the milk and 1 cup of cheese. Stir until the cheese melts. Repeat this process until all the cheese has been added. Stir until the pasta is tender, approximately 2 more minutes.
- Add the parsley and stir. Season to taste with kosher salt and black pepper.
- Enjoy!
How to Serve Instant Pot Chili Mac
Serve the Chili Mac hot in bowls garnished with extra cheese, a sprinkle of parsley, or even some crushed tortilla chips for added crunch. It pairs well with a side salad or some garlic bread for a complete meal.
How to Store Instant Pot Chili Mac
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the Chili Mac for up to 3 months. Just make sure it’s cooled completely before transferring to freezer-safe containers.
Tips to Make Instant Pot Chili Mac
- Use lean ground beef to keep the dish healthier.
- Feel free to swap beans for your favorites; chickpeas also work well!
- For extra spice, add jalapeños or hot sauce.
- You can replace elbow pasta with gluten-free pasta if needed.
Variation
If you want to lighten up the dish, you can substitute the ground beef with ground turkey or a plant-based meat alternative. Also, try adding vegetables like bell peppers or corn for extra nutrition.
FAQs
1. Can I use other types of pasta?
Yes, you can use other pasta shapes, but cooking times may vary. Just ensure the pasta is uncooked when you add it to the Instant Pot.
2. Can I make this vegetarian?
Absolutely! Simply replace the ground beef with more beans, lentils, or a meat substitute, and use vegetable stock.
3. How can I make it spicier?
Add more chili powder, fresh jalapeños, or spicy diced tomatoes to increase the heat level.
Enjoy making and serving this delicious Instant Pot Chili Mac recipe! It’s sure to be a hit with everyone at your table.
Instant Pot Chili Mac
Ingredients
Meat and Dairy
- 2 pounds extra lean ground beef Use lean beef for a healthier option.
- 1 tablespoon butter
- 1 tablespoon canola or olive oil
- ½ cup whole milk
- 4 cups shredded Mexican Cheese Blend Add gradually until melted.
Vegetables and Beans
- 1 medium sweet yellow onion (diced)
- 2 cloves garlic (minced)
- 1 14.5 ounce can diced tomatoes with green chilies
- 1 14.5 ounce can diced tomatoes
- 1 16 ounce can black beans, drained
- 1 16 ounce can red or kidney beans, drained
- 2 tablespoons chopped fresh parsley For garnish.
Pasta and Seasonings
- 16 ounces elbow pasta (uncooked)
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt Adjust to taste.
- 4 cups low-sodium chicken stock To reduce sodium intake.
- 1 cup water
Instructions
Preparation
- Set Instant Pot to ‘Sauté’ and add the ground beef. Cook, stirring often, until beef is crumbled and no longer pink, approximately 5 minutes. Transfer beef to a paper towel-lined plate and carefully drain the fat.
- Heat butter and oil and add the diced onion to the pot. Sauté, stirring occasionally, until the onion is translucent (about 3 minutes). Add minced garlic, chili powder, cumin, black pepper, and salt.
- Add the chicken stock and water while scraping the brown bits off the bottom of the pot insert to deglaze the pan. Turn Instant Pot off.
Cooking
- Add the diced tomatoes with green chilies, diced tomatoes, black beans, kidney beans, pasta, and browned beef. Stir, ensuring the liquid covers the pasta.
- Lock the lid in place and close the release valve. Set Instant Pot to Manual/Pressure Cook on HIGH and set the timer to 4 minutes.
- When the cook time ends, turn off the pressure cooker and use a quick pressure release. To reduce splattering, cover the release valve with a lightweight kitchen cloth.
- When the red valve drops, carefully remove the lid and stir the mixture.
- Set the pot to ‘Sauté’ and add the milk and 1 cup of cheese. Stir until the cheese melts. Repeat this process until all the cheese has been added. Stir until the pasta is tender, approximately 2 more minutes.
- Add the parsley and stir. Season to taste with kosher salt and black pepper.
