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Instant Pot Chili Mac

September 30, 2017 by Sandy 29 Comments

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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!

Chili Mac in a white bowl with spoon on wooden board

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!

Close up of Chili Mac on a spoon
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

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4.89 from 9 votes
Chili Mac in a white bowl with spoon on wooden board
Print
Instant Pot Chili Mac
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
 

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!

Course: Dinner
Cuisine: American, Mexican
Keyword: pressure cooker chili mac recipe
Servings: 10 1-cup servings
Calories: 360 kcal
Author: Sandy Clifton
Ingredients
  • 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
  • 1/2 cup Celery, chopped
  • 1 Tbsp Chili Powder, mild
  • 3 tsp Cumin
  • 2 tsp Oregano, dried
  • 1/2 tsp Cinnamon
  • 1/4 tsp Chipotle Powder (optional, or cayenne pepper)
  • 1 1/2 tsp Kosher Salt (or 1 tsp table salt)
  • 1/2 tsp Black Pepper
  • 4 cloves Garlic, minced
  • 2 1/2 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)
  • 1/2 (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
Optional - To Make Cheesy Chili Mac
  • 2 1/2 cups Sharp Cheddar Cheese, shredded
Instructions
  1. Press the Sauté (Normal) button on the Instant Pot. Add the ground beef and cook, stirring occasionally, until almost done.

  2. 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).

  3. Add garlic and the spices. Stir.

  4. Add in the broth, chiles, and beans Stir to combine. Let the contents come to a simmer.

  5. Add the pasta, do not stir, just gently press and submerge it a little.

  6. Press the Cancel/Keep Warm button to cancel the sauté mode.
  7. 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).

To Pressure Cook
  1. Put the lid on the pot and set the steam release knob to “Sealing” position.
  2. Press the Manual (or Pressure Cook) button and the + or - button to select 4 minutes* (or 1/2 of the time on the pasta package directions), and make sure that High Pressure is also selected.

  3. 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.

  4. When the steam is all out and the pin in the lid drops, carefully open the lid, facing away from your face. Stir contents.

  5. Add cheese, if using, and stir. Let sit a minute until melted.

  6. Season with more salt & pepper to taste, if desired.

  7. Garnish as desired. Serve it right away!

Recipe Notes

*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.

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Instant Pot Chili Mac is a delicious and filling one pot pasta meal made in your electric pressure cooker. You can easily make this pressure cooker chili mac and cheese recipe. simplyhappyfoodie.com #instantpotchili #instantpotchilimac #instantpotmacandcheese

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Filed Under: Dinner, Instant Pot, Lunch, Pasta, Recipes

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Comments

  1. Katelyn Typhair

    May 4, 2020 at 2:21 pm

    I may be missing it but where do the peppers come in to play?

    Reply
    • Sandy

      May 6, 2020 at 10:14 pm

      Just before the tomatoes.

      Reply
  2. Elisha

    April 14, 2019 at 11:22 am

    Love this recipe! I couldn’t find my cayenne (I know it’s around here somewhere) but had an extra jalapeño from another recipe, so I diced it and tossed it in with the onion with a little scraping of the seeds for some heat. It is really good; even my 11 year old is eating it and she doesn’t like things like this normally. Since most of this pot is going to some friends (the cook in the family left for a week) I will have to make another pot pronto!

    Reply
    • Sandy

      April 14, 2019 at 1:59 pm

      Hi Elisha, that’s awesome! Thank you for your review! I’m so glad you and your daughter like this chili mac recipe!

      Reply
  3. Shirlene

    January 21, 2019 at 5:06 pm

    I had this at a friends house and it was amazing. I made it and it was just as good. Great recipe and tips to keep your meal from burning in to pot.

    Reply
  4. Brad

    December 9, 2018 at 11:58 pm

    This too looks amazing! We don’t eat meat, so I would use meat alternative (Mexican flavor) Smart Ground by Lite Life. Since it’s ready to eat, would you still recommend sautéing with onion, or adding after onion is translucent?
    Have you used any meat alternatives? Would love to see instant pot recipes using them. 🙂
    Thank you!

    Reply
    • Sandy

      December 10, 2018 at 12:55 am

      I would cook the onion first, then add in the Smart Ground and proceed.

      Reply
    • Kendra

      March 11, 2019 at 2:26 pm

      We are vegetarian also. I hear the veggie grounds on the stove with a little olive oil. This way it doesn’t get super mushy

      Reply
  5. Kim

    November 5, 2018 at 2:37 pm

    I’ve made this several times and felt I should finally leave a “thank you” comment!
    Hubby, kids and grandkids love it!

    Reply
    • Sandy

      November 5, 2018 at 9:55 pm

      That’s really nice, Kim! And thank YOU, too!

      Reply
  6. Katey

    August 28, 2018 at 5:52 am

    Does this all fit in a 6qt IP? I’d love to try it,

    Reply
    • Sandy

      August 28, 2018 at 10:05 am

      Yes, I use a 6 qt for this recipe!

      Reply
  7. Cathy Gotti

    June 16, 2018 at 3:10 pm

    This was the best chili mac that I have ever made. Totally loved it. Will add it to my board of meals to make again!! THANK YOU!!!

    Reply
    • Sandy

      June 16, 2018 at 7:30 pm

      Awesome! Thank you for letting me know, and for your review!

      Reply
  8. Kristina Olmedo

    June 3, 2018 at 8:55 pm

    LOVED this recipe and it made so much! I will have lunch for a week! I added a fresh seeded jalapeno instead of the canned chilies, beef broth and also used tomato paste instead of tomato sauce. Super easy and fast. Thank you for sharing!

    Reply
    • Sandy

      June 5, 2018 at 2:38 pm

      Hi Kristina, I’m so glad you liked this chili mac recipe! Thank you for your review!

      Reply
  9. Mike

    February 11, 2018 at 8:06 am

    Very good recipe. Made for wife and I. We knew we would have left overs and adding cheese mixed in would have made it like a brick after refrigerating. We just sprinkled graded cheese on top of our servings which worked great. Thanks for sharing!

    Reply
    • Sandy

      February 11, 2018 at 11:18 am

      Hi Mike, I’m glad you and your wife enjoyed this! Adding the cheese later was a great work around. Thanks for the review!

      Reply
  10. Jeanette B Gilder

    January 22, 2018 at 8:29 pm

    This was outstanding! I used the cayenne pepper for more spice and only because I didn’t have any beans they were omitted. I will be making this again! I also doubled it in my 8 quart PC.

    Reply
    • Sandy

      January 22, 2018 at 8:30 pm

      Hi Jeanette! Thank you for the great review! I’m happy that you liked this Chili Mac!

      Reply
  11. Cathy

    November 4, 2017 at 9:58 am

    This is delicious! I did use a can of chili beans but didn’t change anything other than that.

    Reply
    • Sandy

      November 4, 2017 at 10:55 am

      Hi Cathy! I’m glad you liked it! Thank you for taking the time to leave a comment!

      Reply
  12. The Bearded Hiker

    October 14, 2017 at 6:23 am

    Can’t wait to try this. I usually make a chili mac that I dehydrate and take on hiking trips, but for my next trip I’ll try yours…it looks delicious!

    Reply
    • Sandy

      October 14, 2017 at 9:27 am

      Hi Jaxx, that sounds amazing, to dehydrate the Chili Mac! I’ve only dehydrated fruits and such. I hope you like my version! Thank you for the comment!

      Reply
    • Diane

      October 25, 2017 at 3:14 pm

      How do you dehydrate it? I would love to do this. Thank you.

      Reply
      • Tonya

        December 9, 2017 at 6:11 pm

        We dehydrate chili all the time for backpacking. It’s easy to do “regular” meals in a dehydrator, just make it a “thick” version of the food then use the fruit leather trays for the dehydrating. Smooth out the food using a spatula and turn on the dehydrator. Warning: It’ll take quite a bit of time (you know it’s done when you squeeze/bend the resulting leather/chunks in the middle and no moisture comes out) and it *smells* like dinner cooking the entire time! Keep track of the serving size you put on the tray so you’ll know how many servings you have. If you’re using it pretty soon, simple storage in ZipLoc bags works fine and packs easily in a backpack. I’m not thinking the “cheesy” version of this recipe would be so good for dehydrating due to the high cheese/dairy content (too greasy). I have done beef stroganoff, though, but the sour cream content means that it doesn’t “keep” as long in the cupboard before we head out on a hike.

        Reply
        • Sandy

          December 10, 2017 at 8:43 am

          Hi Tonya! Great tips, thank you. This is really interesting! Waaaay back in the day my dad gave us a dehydrator for a wedding gift. May have to try this!

          Reply
  13. Linda Hayes

    October 6, 2017 at 1:16 am

    Our family loved the recipe and it made plenty of leftovers! I know if I still had kids at home they’d love it too!

    Reply
    • Sandy

      October 6, 2017 at 7:10 am

      I’m so glad you and your family liked it! Thank you for your nice comment, Linda!

      Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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