Instant Pot Chili Mac
A delicious, quick-to-make one-pot meal combining chili and macaroni, perfect for busy weeknights.
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.
Notes
Serve hot in bowls garnished with extra cheese, a sprinkle of parsley, or crushed tortilla chips. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Use lean ground beef for a healthier dish, swap beans, or add vegetables for variations.