Instant Pot Chili Mac and Cheese
Instant Pot Chili Mac and Cheese is an easy one-pot dinner made with ground beef, elbow macaroni, beans, tomatoes, chili seasoning, and melted cheddar cheese. This hearty comfort-food recipe is perfect for busy weeknights, family dinners, and meal prep, with less cleanup and plenty of cheesy flavor.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil optional
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon chili seasoning
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (14.5 ounces) diced tomatoes undrained
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) kidney beans drained and rinsed
- 2 cups beef broth
- 8 ounces elbow macaroni uncooked
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped green onions or fresh cilantro optional, for garnish
Instructions
- Brown the Beef: Set the Instant Pot to Sauté. Add the olive oil if needed, then add the ground beef. Cook, breaking it into small pieces, until browned. Add the diced onion and minced garlic and cook until softened. Drain excess grease if necessary.
- Add the Chili Ingredients: Stir in the chili seasoning, cumin, paprika, salt, and black pepper. Add the kidney beans, diced tomatoes, and tomato sauce. Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits.
- Add the Pasta: Add the uncooked elbow macaroni and gently press it down so most of the pasta is submerged in the liquid. Avoid stirring thick tomato sauce into the bottom of the pot, as this can contribute to a burn warning.
- Pressure-Cook: Secure the lid and set the pressure valve to Sealing. Cook on High Pressure for about 4 minutes as a starting point for standard elbow macaroni. Carefully release the pressure according to your appliance's instructions. If liquid sputters or foams, stop the release and allow it to settle before continuing. Check that the pasta is tender.
- Add the Cheese and Serve: Open the lid after the pressure has fully released. Stir the pasta and add the shredded cheddar cheese a handful at a time until melted and creamy. Let the chili mac rest for about 3 minutes to thicken. Garnish with green onions or cilantro, if desired, and serve warm.
Notes
- Pasta: Standard elbow macaroni works well, but pasta brands and shapes may require different cooking times.
- Avoid a burn warning: Scrape the pot thoroughly after browning the beef. Do not leave thick tomato sauce stuck to the bottom.
- Cheese: Freshly shredded cheddar usually melts more smoothly than pre-shredded cheese.
- Spice level: Use mild chili seasoning for a family-friendly version or add cayenne pepper for more heat.
- Consistency: The sauce thickens as the recipe rests. Stir in a small splash of broth if it becomes too thick.
- Storage: Refrigerate leftovers promptly in an airtight container and eat within 3–4 days.
- Freezing: Freeze cooled portions in freezer-safe containers for up to 2–3 months for best quality.
- Reheating: Add a little broth or milk and reheat until the center reaches 165°F (74°C).
- Serving idea: Top with extra cheddar, sour cream, sliced green onions, or jalapeños.
Nutrition Facts
- Calories: 600 kcal
- Total Fat: 25 g
- Saturated Fat: 10 g
- Cholesterol: 85 mg
- Sodium: 1,100 mg
- Total Carbohydrates: 59 g
- Dietary Fiber: 8 g
- Total Sugars: 10 g
- Protein: 34 g
Note: These are estimates. Actual nutrition values vary depending on the brands of beef broth, beans, cheese, and other ingredients used.