Instant Pot Chili Mac Recipe (Pressure Cooker Chili)

By Becky Hardin

Published Feb 27, 2018

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This Instant Pot Chili Mac is one of my go-tos for comfort food. I use beef, cheese, beans, tomatoes, and so much more, and top it all with Fritos, sour cream, and lots of cheese. This hearty and savory recipe cooks up in the Instant Pot, so I can easily get dinner on the table in under 30 minutes, ideal for those cold winter weeknights.

The Ultimate Comfort Food Meal

Chili Mac is classic comfort food, my go-to winter meal, those weeknights when I just need to get something hearty and nourishing on the table. I start with ground beef and add all the usual chili ingredients like canned tomatoes and beans. I add milk, stir in elbow macaroni, and then top it all with loads of cheese, so it’s creamy, cheesy, and ready to be devoured. I like to top my bowl with Fritos, sour cream, and a little more cheese for the perfect family meal. This recipe makes a big batch, so there are usually enough leftovers for lunch the next day.

I have to say, at the end of the day, this Instant Pot Chili Mac checks all my boxes…easy, quick, comforting, and delicious. If you don’t have an Instant Pot (aka a pressure cooker), I do have a loaded chili macaroni and cheese recipe that’s made on the stovetop. It’s very similar, just prepared a little differently.

Tips for Beginners

• Lean ground beef is best. If you use a higher-fat content, you may need to wipe out the Instant Pot if there’s an accumulation of oil at the bottom.
• Use any short-shaped pasta. I like using macaroni, but feel free to use any short-shaped pasta you like.
• Change up the meat. Feel free to use ground chicken, turkey, or even a vegetarian ground alternative.
• Any beans will work. I used black beans and kidney beans, but pinto beans would be a good alternative.
• Add spice. This chili mac has a mild kick from the canned tomatoes with green chilies, but feel free to stir in your favorite hot sauce, chipotle peppers, or a few jalapeños if you want to take it up a notch.

Recipe Card

Instant Pot Chili Mac Recipe

Difficulty: Easy

4.72 from 21 votes

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 8

Author: Becky Hardin

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This amazing Chili Mac Recipe is loaded with beef, cheese, beans, tomatoes, and so much more, all topped with Fritos, sour cream, and lots of cheese.

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Ingredients 

1x2x3x

• ▢ 2 lbs. extra lean ground beef
• ▢ 1 tbsp butter
• ▢ 1 tbsp canola or olive oil
• ▢ 1 medium sweet yellow onion diced
• ▢ 2 cloves garlic minced
• ▢ 1 tbsp chili powder
• ▢ 1 tbsp ground cumin
• ▢ 1 tsp ground black pepper
• ▢ 2 tsp kosher salt
• ▢ 4 cups low-sodium chicken stock
• ▢ 1 cup water
• ▢ 1 14.5 oz. canned diced tomatoes with green chilies
• ▢ 1 14.5 oz. canned diced tomatoes
• ▢ 1 16 oz. canned black beans, drained
• ▢ 1 16 oz. canned red or kidney beans, drained
• ▢ 16 oz. elbow pasta uncooked
• ▢ ½ cup whole milk
• ▢ 4 cups shredded Mexican cheese blend cheese
• ▢ 2 tbsp chopped fresh parsley

Video

Instructions 

• 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.
  2 lbs. extra lean ground beef
• Heat butter and oil and add the diced onion to the pot. Sauté, stirring occasionally, until onion is translucent (about 3 minutes). Add minced garlic, chili powder, cumin, black pepper and salt.
  1 tbsp butter, 1 tbsp canola or olive oil, 1 medium sweet yellow onion, 2 cloves garlic, 1 tbsp chili powder, 1 tbsp ground cumin, 1 tsp ground black pepper, 2 tsp kosher 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.
  4 cups low-sodium chicken stock, 1 cup water
• Add the diced tomatoes with green chilies, diced tomatoes, black beans, kidney beans, pasta and browned beef. Stir, being sure the liquid covers pasta.
  1 14.5 oz. canned diced tomatoes with green chilies, 1 14.5 oz. canned diced tomatoes, 1 16 oz. canned black beans, drained, 1 16 oz. canned red or kidney beans, drained, 16 oz. elbow pasta
• Lock the lid in place and close the release valve.
• Set the 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. 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 pasta is tender, approximately 2 more minutes. Add the parsley and stir.
  ½ cup whole milk, 4 cups shredded Mexican cheese blend cheese, 2 tbsp chopped fresh parsley
• Season to taste with kosher salt and black pepper. Enjoy!

Equipment

• Instant Pot

Becky’s Tips

• Use lean ground beef, so you don’t have too much grease in the Instant Pot.
• Choose your favorite short-shaped pasta. 
• Use ground chicken, turkey, or even a vegetarian ground alternative.
• Swap the beans; try pinto instead. 
• Stir in your favorite hot sauce, chipotle peppers, or a few jalapeños if you want to take the spice up a notch.
• Store leftovers in the fridge for 2-3 days or freeze for up to 3 months.
• Reheat over the stove or in the microwave. 
• Prepare up to 3 days in advance.

Calories: 647kcalCarbohydrates: 59gProtein: 52gFat: 22gSaturated Fat: 10gCholesterol: 110mgSodium: 1319mgPotassium: 989mgFiber: 6gSugar: 5gVitamin A: 765IUVitamin C: 6.5mgCalcium: 733mgIron: 5.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Store

Store leftover Instant Pot chili mac and cheese in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.

Freezing Instructions

This chili mac recipe keeps well for up to 3 months in the freezer.

1. I like to store leftovers in individual serving-sized containers so I can take out a meal at a time, which is great for those days when I want a hearty, nourishing lunch without the hassle. Or you can store it all in one container if you prefer.
2. I like to thaw in the fridge overnight.

Reheating

• Stovetop: Reheat in a pot over medium-high heat until warmed through.
• Microwave: Transfer the chili mac to a microwave-safe container and heat in 5-minute increments, stirring after each one until heated through.

Make Ahead

I’ll often prepare this chili mac during meal prep and stash it in the fridge for 2-3 days, so all I need to do is reheat it when I want to get dinner on the table.

Serving Suggestions

I find there’s nothing that goes better with chili than a creamy dollop of guacamole or a few scoops of fresh pico de gallo. If I’ve got the time, I’ll make a batch of homemade tortilla chips to sprinkle on top for a nice crunch. This recipe makes a big batch, so it’s great for a weeknight meal with leftovers or to feed a crowd on game day.

More Mac and Cheese Recipes To Try

• My recipe for Baked Mac and Cheese is made with cheddar, Swiss, and my secret ingredient– sour cream.
• Loaded Mac and Cheese features creamy cheese that coats tender macaroni, all covered with crispy bacon and toasted breadcrumbs.
• This foolproof Crockpot Mac and Cheese comes out extra creamy and extra cheesy every time.

MORE CHILI RECIPES

Turkey Chili

Instant Pot Chili

Crockpot White Chicken Chili

Street Corn White Chicken Chili