Instant Pot Chili Mac made in the pressure cooker is one of my favorite recipes! This hearty meal is made with ground beef, onions, peppers, macaroni noodles, cheese, and more. Chili mac is a perfect weeknight recipe that is made in under 30 minutes from start to finish. It’s the perfect recipe for those busy weekdays!
I love using my Instant Pot. It’s really become one of my favorite kitchen gadgets. It helps me save so much time in the kitchen that these days is very hard to come by. I can create recipes faster than ever without compromising taste and that’s such a huge deal.
Instant Pot Chili Mac Recipe
When it comes to using my Instant Pot, this is probably one of my favorite meals. There are a few things that make this recipe better than your average chili mac.
- It’s made super fast. This recipe is done from start to finish in just under 30 minutes, and all in the Instant Pot. Clean up is easy when it’s all in one pot!
- The delicious blend of seasonings in this recipe is seriously second to none. It’s packed full of flavor the whole family will love.
- This recipe is very filling so unless you’re feeding a crowd, you’re likely to have delicious leftovers for lunch the next day.
Now if all of this sounds good to you, keep reading as I walk you through what could turn out to be one of your new favorite quick and easy weeknight meals.
How to Serve Instant Pot Chili Mac
One of my favorite things about chili mac is the easy serving. This is one of those meals that is pretty self-serving all on its own. It’s already packed with everything you need in a meal. If you’re looking to add a little more, you could also consider serving this dish in a bread bowl.
If you’re looking to stretch it even further, consider adding a few side dishes.
SIDE DISH OPTIONS:
- side salad
- sweet potato
- cheesy garlic bread
- sour cream
- fresh parsley
- extra cheddar cheese
- diced green onions
- sliced jalapéno (if you’re looking for a kick!)
Pick one, or pick several options and add them together. If you have any additional options you love that I haven’t listed above, leave me a comment below so I can try them out.
Tips for Making Instant Pot Chili Mac
This recipe is quick and easy as promised, but since I get people who visit my blog who are new to the Instant Pot, I like to pack in a lot of extra tips. While I try to think of everything, sometimes you may have a question that pops up. If that happens and you have questions, please leave a comment below and I will address it as soon as possible. Leaving your question in a comment may also help someone else who has the same question.
My biggest tip with this chili mac recipe is to have all of your ingredients on hand and ready to go before starting.
I’ve included a detailed list of tips that will help take out the guesswork with this recipe. Not only that, but I also created a video showing you all of the steps.
To find the full list of tips scroll down to the bottom of this post and print the FULL recipe card.
This chili mac recipe calls for ground beef. I personally prefer to use lean ground beef that is rated 93/7. You can also change this recipe up a little and consider substituting different ground meats.
- ground turkey
- ground chicken
This wholesome dish is packed full of flavor and there is always room to add or take away. If you’re looking to make some additions, consider loading this chili mac with:
- black beans
- green bell pepper (in addition to the red bell pepper)
You can add and change things up as you and your family prefers. For example, you can leave out the sweet red pepper if you prefer a green pepper. You could leave out the kidney beans if your kids won’t eat them. There is room in this recipe to make modifications the whole family will agree on.
This is also where you can add or take away your favorite seasonings, but I highly recommend keeping the seasonings as the recipe states for the best chili mac. It’s not too spicy, but you can always kick it up a notch if you prefer.
This recipe calls for a few seasonings:
- black pepper
- white pepper
- chili powder
- garlic powder
- cayenne pepper
How to Use an Instant Pot
If this is your first time to use the Instant Pot, be ready to meet your favorite new kitchen gadget.
I recommend reading through the instructions thoroughly and become familiar with the main settings such as sauté, manual, and soup mode. These are the ones I use the most with my recipes.
Most importantly, make sure you are familiar with locking the lid as well as venting the Instant Pot. If you are doing a manual release, which this recipe calls for, I always recommend using a dishtowel to move the release valve to vent.
What Ingredients Do I Need to Make Instant Pot Chili Mac
I love how quickly and easily this recipe comes together. Make sure you have everything chopped, measured, and ready to go before you start. It goes fast!
Here is a list of ingredients you will need for this recipe:
- ground beef
- red pepper
- garlic powder
- cayenne pepper
- black pepper
- white pepper
- chili powder
- Monterrey Jack cheese
- elbow macaroni
- chicken broth
- crushed tomatoes
- kidney beans
How Do I Make Instant Pot Chili Mac
Our family enjoys this recipe several times a year. It’s so delicious and filling and can be ready in less than 30 minutes.
For the full recipe, scroll down to the bottom of this page and print out the entire recipe card with our favorite tips included.
Instant Pot Chili Mac Recipe
- Sauté bell pepper and onion in olive oil.
Place the Instant Pot on Sauté mode. Add the olive oil, and then stir the onion and bell pepper for 3 minutes.
- Brown the meat.
Add the ground beef to the Instant Pot and brown the meat.
- Add seasonings.
Combine all of the pre-measured seasonings in a bowl and sprinkle over the meat and veggie mixture. Mix well.
- Add the crushed tomatoes and kidney beans.
Add in the crushed tomatoes and kidney beans and stir well.
- Pour in the chicken broth and add the macaroni.
Pour in the chicken broth and add the macaroni, mixing the ingredients well.
- Secure the lid and cook.
Secure the lid, make sure the vent is set to seal, and manually cook for 4 minutes.
- Manually vent after cooking.
Once the cooking time has finished, carefully vent manually and remove the lid after the pressure has fully released and the pin has dropped.
- Add cheese and serve with toppings if desired.
Finally, add the cheese to the chili mac mixture and serve. Add your favorite toppings.
How Do I Store Instant Pot Chili Mac
Store leftover chili mac in an airtight container in the refrigerator for up to 3 days. You can also freeze chili mac in an airtight container for up to a month. Allow it to thaw in the refrigerator for 24 hours before re-warming on the stovetop.
WANT MORE INSTANT POT RECIPES?
You’re in luck! I love Instant Pot recipes and I have a few of my favorites listed below. If you love this recipe, you’ll also enjoy:
- Instant Pot Chili
- Instant Pot Chicken Chili
- Instant Pot Beef Tips
- Instant Pot Crack Chicken
- Instant Pot Soup Recipes
Let me know if you get a chance to try this! You can leave a comment below or tag me on Instagram @pinkwhenjen so I can see what you’re making. I love to see others share the recipes that I love and share with you.
Before you go, I would love it if you would rate this recipe in the card below. It lets others know how good the recipe really is, and lets me know what I should continue to make and share with you. If you would like to get these recipes emailed to you on a regular basis, sign up for my recipe newsletter. If you’re looking for other easy meals to make during the week, check out my weekly meal plan. It’s where we share our favorite weekly meal plan ideas.
Have you made this? Rate our recipe below! Print the recipe, rate it, and learn more about PinkWhen!
Instant Pot Chili Mac
Instant Pot Chili Mac made in the pressure cooker is a quick 30-minute meal that will taste like it took hours to make.
Course Main Course
Prep Time 10 minutes
Cook Time 4 minutes
- 1 tbsp olive oil
- 1 lb ground beef lean
- 1 onion medium
- 1 bell pepper red, medium
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp oregano
- 3 cups chicken broth
- 28 oz crushed tomatoes
- 14 oz red kidney beans canned, drained
- 2 cups Monterrey Jack Cheese
- 2 cups elbow macaroni uncooked
Turn on the pressure cooker and place on sauté mode. Once heated, add the olive oil, onion, and bell pepper. Sauté for 3 minutes.
Add in the ground beef and continue to stir until the beef is thoroughly cooked.
Add in the seasonings. Stir.
Add crushed tomatoes and kidney beans and mix well.
Pour in chicken broth and macaroni noodles. Stir the mixture until well combined.
Hit the cancel button on the Instant Pot.
Securely place the lid on the pressure cooker and lock the lid in place. Set the vent to seal and start the manual cook time for 4 minutes.
Once the cooking time is finished, carefully place the valve to vent and allow the pressure pin to drop before unlocking the lid to the Instant Pot.
Remove the lid and stir the chili mac recipe well. Mix in the cheese.
Add your favorite toppings and serve.
- Substitue ground beef for lean ground turkey or even ground chicken.
- Have all of your ingredients measured and chopped before getting started. This recipe moves really fast!
- When manually venting as this recipe calls for, be careful and use a dishtowel for the vent.
- Remember built up steam will come out fast and sometimes it can be a little noisy.
- Change up this recipe by adding or taking away different beans and veggies such as black beans, etc.
- When finished cooking, add some of your favorite toppings such as sour cream, fresh parsley, and additional cheese. Want more spice? Add some sliced jalapéno pepper.
Calories: 696kcal | Carbohydrates: 66g | Protein: 38g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 919mg | Potassium: 1212mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1760IU | Vitamin C: 48mg | Calcium: 389mg | Iron: 7mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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