Easy Instant Pot Chili Mac
A one pot chili mac made in the Instant Pot with ground beef, elbow macaroni, tomatoes, chili powder, and melted colby jack cheese.
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.
Notes
Add onions or bell peppers when browning the beef. Store leftovers refrigerated up to 4 days. Nutrition is an estimate.