Instant Pot Chili Mac is a great one-pot meal that is filling and tasty. With the option of Cheesy Chili Mac, it will feed the whole family! This pressure cooker chili mac is made with easy to find ingredients and is delicious!
Instant Pot Chili Mac
Today was super busy. I decided to make a video showing how to make my Instant Pot Pumpkin Cheesecake. There is a bit or preparation, as several of the ingredients need to be at room temperature. So I was all ready to push the record button when the next door neighbors started up a JACKHAMMER!
It was so funny because every time I thought they were finished, and I started talking, the jackhammer would start up again! And that thing was loud! Our houses are very close together, so it sounded like it was in our back yard!
I just laughed, and was happy that no one was here to see that! Our neighbors are wonderful, and they are having their yard re-landscaped, so there will be noise! No big deal!
With the day being so busy, we are going to have this Instant Pot Chili Mac for dinner tonight. So easy. I opted for the cheesy version. Yum!
This is the Cheesy version.
If you want to watch my Instant Pot Pumpkin Cheesecake video, it is posted here: Instant Pot Pumpkin Cheesecake Video
Instant Pot Chili Mac is a hearty and filling blend of chili and macaroni. It has lots of flavor and is a great family dinner, or a Game Day meal!
- 1 lb 93% Lean Ground Beef or Ground Turkey (you won't need to drain as very little fat)
- 1 Onion, chopped
- 1 Bay Leaf
- ½ cup Celery, chopped
- 1 Tablespoon Chili Powder, mild
- 1 Tablespoons Cumin
- 2 teaspoons Oregano, dried
- ½ teaspoon Cinnamon
- ¼ teaspoon Chipotle Powder (optional, or cayenne pepper)
- 1 ½ teaspoons Kosher Salt (or 1 tsp table salt)
- ½ teaspoon Black Pepper
- 4 cloves Garlic, minced
- 2 ½ cups Beef or Chicken Broth
- 1 (4 oz) can Green Chiles (mild, fire roasted are good)
- 2 (15.5 oz) cans Red Kidney Beans (rinsed & drained)
- 8 oz Elbow Pasta (macaroni)
- ½ (15 oz) jar Roasted Red Bell Peppers, drained & chopped
- 1 (14.5 oz) can Diced Tomatoes (juice and all)
- 1 (15 oz) can Tomato Sauce
- 2 ½ cups Sharp Cheddar Cheese, shredded
Press the Sauté button on the Instant Pot. Add the ground beef and cook, stirring occasionally, until almost done.
Add onion, bay leaf, and celery. Sauté until almost translucent, stirring occasionally. Make sure to scrape up any brown bits on the bottom of the pot (deglaze).
Add garlic and the spices. Stir.
Add in the broth, chiles, and beans Stir to combine. Let the contents come to a simmer.
Add the pasta, do not stir, just gently press and submerge it a little.
Press the Cancel/Keep Warm button to cancel the sauté mode.
Add the red peppers, tomatoes and tomato sauce, and let them stay on top. DO NOT STIR (this helps alleviate the potential burning that can happen with tomatoes).
Put the lid on the pot and set the steam release knob to “Sealing” position.
Press the Manual (or Pressure Cook) button and the + or - button to select 4 minutes* (or half of the time on the pasta package directions), and make sure that High Pressure is selected.
When cooking time ends and the unit beeps, do a Controlled Quick Release (QR) (slowly at first, in small bursts so sauce doesn't spew out of the knob) of the steam.
When the steam is all out and the pin in the lid drops, carefully open the lid, facing away from your face. Stir contents.
Add cheese, if using, and stir. Let sit a minute until melted.
Season with more salt & pepper to taste, if desired.
Garnish as desired. Serve it right away!
*Cook time does not include the time the pot takes to come to pressure. It could take 10-15 minutes as the pot will be pretty full.
------Calories calculated without cheese.