Welcome to the ultimate solution for busy weeknights: our incredibly quick and satisfying Instant Pot Chili Mac! This beloved comfort food classic gets a modern twist in your pressure cooker, delivering a hearty meal in just minutes. Forget the hours of simmering traditional chili or the simplicity of plain mac and cheese; this dish combines the best of both worlds, packed with rich flavor, tender pasta, savory ground meat (or a delicious vegetarian alternative), and perfectly melted cheese. It’s a one-pot wonder that promises minimal cleanup and maximum taste, making it an absolute game-changer for families and individuals alike.
The Instant Pot has revolutionized how we approach dinner, transforming complex recipes into effortless culinary triumphs. Dishes like Instant Pot Spaghetti and Instant Pot Baked Ziti have become weekly staples in countless households for their speed and convenience. Our Chili Mac recipe is no exception, designed to fit seamlessly into your hectic schedule without compromising on the deep, comforting flavors you crave.
The Ultimate Instant Pot Chili Mac Experience
If you’re looking to elevate your mac and cheese game, look no further. This Instant Pot Chili Mac transcends the ordinary, offering a robust and flavorful experience that’s both cheesy and deeply satisfying. It’s a harmonious blend of seasoned ground meat (or a plant-based protein), wholesome beans, vibrant tomatoes, and perfectly cooked macaroni, all enveloped in a rich, savory sauce. The beauty of this recipe lies in its adaptability; easily customize it to suit your family’s preferences, whether you prefer it milder for the kids or with an extra kick of spice for the adults.
Preparing this dish is astonishingly simple, requiring just one pot and a mere 5 minutes of active pressure cooking. This makes it an ideal choice for chaotic weeknights when time is scarce, or for meal prepping a delicious lunch that can be enjoyed throughout the week. Loved by all ages, this Chili Mac is guaranteed to become a new favorite in your recipe rotation. Feel free to adjust the chili powder and other spices to fine-tune the heat level – it’s your kitchen, your rules!
Why Cook Chili Mac in the Instant Pot?
The Instant Pot isn’t just a gadget; it’s a culinary superpower, especially for recipes like Chili Mac. Here’s why it shines for this dish:
- Speed: Traditional chili often requires hours of simmering for flavors to meld, and mac and cheese involves multiple pots. The Instant Pot drastically cuts down cooking time, delivering a fully developed flavor profile in minutes.
- One-Pot Convenience: From sautéing aromatics and browning meat to cooking pasta and simmering the sauce, everything happens in a single pot. This means less cleanup and more time enjoying your meal.
- Intensified Flavors: Pressure cooking forces liquids and flavors deep into the ingredients, creating a richer, more cohesive taste in a fraction of the time. The spices truly come alive under pressure.
- Foolproof Pasta: Cooking pasta in the Instant Pot eliminates the guesswork of boiling and draining. When done correctly, you get perfectly tender pasta every time, infused with the chili flavors.
- Hands-Off Cooking: Once you’ve added your ingredients and sealed the lid, the Instant Pot handles the rest, freeing you up to tend to other tasks or simply relax.
Essential Ingredients for Instant Pot Chili Mac
Gathering your ingredients is the first step to creating this delectable Instant Pot Chili Mac. We focus on simple, accessible items that deliver maximum flavor and comfort.
- Macaroni: While classic elbow macaroni is traditional, any small, bite-sized pasta like ditalini, small shells, or rotini works wonderfully.
- Ground Meat: Lean ground turkey or ground beef (80/20 or 90/10) are excellent choices. For a richer flavor, beef is preferred; for a lighter option, turkey is great.
- Olive Oil: Essential for sautéing our aromatic vegetables and building the foundational flavors.
- Garlic & Onion: The backbone of any good chili, these aromatics provide depth and savory notes.
- Green Bell Pepper: Adds a touch of freshness and a subtle sweetness that complements the chili spices.
- Canned Green Chiles: These offer a mild, smoky heat that enhances the chili profile without overpowering it.
- Canned Kidney Beans: A classic chili ingredient, providing texture, protein, and a hearty element. Ensure they are drained and rinsed.
- Canned Tomato Sauce: Forms the smooth, saucy base of our chili.
- Canned Diced Tomatoes: Adds chunks of tomato for texture and a burst of fresh tomato flavor.
- Chili Powder: The star spice, offering a complex blend of heat and earthy flavors.
- Cumin: Crucial for that authentic chili depth and warmth.
- Dried Oregano or Italian Seasoning: Adds an herbaceous note that complements the other spices beautifully.
- Water or Water and Chicken/Vegetable Stock Combo: The liquid is vital for pressure cooking the pasta and creating the sauce. Stock will add extra richness.
- Cheddar Cheese: Freshly shredded cheddar cheese melts into a creamy, dreamy topping, tying all the flavors together. Sharp or mild, choose your favorite!
Step-by-Step Guide: Crafting Your Instant Pot Chili Mac
Making this flavorful pasta dish in your Instant Pot is incredibly straightforward. By following a few key steps, you’ll achieve a perfectly cooked, intensely flavored Chili Mac every time. The general method for cooking pasta in the Instant Pot typically involves layering ingredients to prevent scorching and ensuring proper liquid distribution.
- Sauté garlic, onion, and bell pepper with your chosen seasonings.
- Brown the ground meat until cooked through.
- Deglaze the pot to prevent any “burn” warning.
- Add pasta and liquids, ensuring the pasta is mostly submerged.
- Layer tomatoes on top without stirring.
- Pressure cook, then allow for a brief natural release before finishing with cheese.
Step 1: Sautéing for Flavor Foundation
Begin by activating the “Saute” function on your Instant Pot and waiting for the display to read “HOT.” Add olive oil to the hot inner pot, then introduce the minced garlic, diced onion, and green bell pepper. Sauté these aromatics for 2 to 3 minutes, stirring frequently until they begin to soften and become fragrant. Next, stir in the chili powder, cumin, and dried oregano (or Italian seasoning). Continue to sauté for another minute. This crucial step “blooms” the spices, intensifying their flavors and ensuring a truly aromatic and robust foundation for your Chili Mac.
Step 2: Browning Meat, Layering Pasta & Liquids
Add your ground meat (turkey or beef) to the pot and cook, breaking it up with a wooden spoon until it’s fully browned. Once the meat is cooked, press “Cancel/Off” to turn off the sauté function. This is a critical moment for deglazing: pour about ½ cup of the recipe’s water into the pot and use your wooden spoon to scrape up any browned bits stuck to the bottom. This prevents a “burn” message and incorporates all those delicious caramelized flavors into your dish.
Next, add the drained and rinsed kidney beans and canned green chiles, stirring them well into the meat mixture. Now, add the macaroni pasta and the remaining water or stock. Gently push the pasta down with your spoon to ensure it’s as submerged in the liquid as possible. Finally, layer the diced tomatoes and pour the tomato sauce over them. The golden rule here is: DO NOT STIR. Keeping the tomatoes on top prevents them from scorching at the bottom of the pot during pressure cooking.
Step 3: Pressure Cooking to Perfection & Finishing with Cheese
Secure the lid on your Instant Pot, ensuring the sealing valve is set to the “Sealing” position. Select the “Manual” (or “Pressure Cook”) setting and set the timer for 5 minutes on high pressure. The Instant Pot will take approximately 5 to 7 minutes to come to pressure before the cooking countdown begins. Once the cooking cycle is complete, the pot will beep. Immediately press “Cancel/Off” and allow for a 1-minute natural pressure release. After 1 minute, carefully switch the valve to the “Venting” position for a quick release of any remaining pressure.
Once the float valve drops, you can safely open the lid, directing it away from your face to avoid steam. Stir the Chili Mac thoroughly to combine all the ingredients. The pasta might seem a bit saucy initially, but allow the dish to sit in the Instant Pot for at least 5 minutes, stirring occasionally. This resting period allows the pasta to absorb any excess liquid, resulting in a perfectly creamy consistency. After resting, sprinkle the shredded cheddar cheese generously over the top. Place the lid back on (without sealing or setting to pressure) for another 5 minutes, letting the residual heat melt the cheese into a gooey, irresistible blanket. Stir one last time before serving, and prepare for rave reviews!
Expert Tips for the Best Instant Pot Chili Mac
- Activate Seasoning in Sautéed Veggies: This is a cornerstone for building exceptional flavor in any pressure cooker dish. By briefly sautéing spices with your aromatics (garlic, onion, bell pepper), the heat releases their oils and intensifies their aroma and taste, permeating the entire dish. Don’t skip this step for maximum deliciousness!
- Crucial Deglazing: After browning your meat, it’s vital to add a small amount of liquid (like ½ cup of the recipe’s water) and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. These bits are packed with flavor, and deglazing prevents a dreaded “BURN” message from interrupting your cooking cycle.
- Layer Tomatoes Last (and Don’t Stir!): Acidic ingredients like tomatoes tend to sink to the bottom and can easily scorch when cooked under pressure, triggering the “BURN” warning. By layering them on top of the pasta and liquid without stirring, you keep them away from the heating element and ensure a successful cook.
- Embrace the Resting Period: After pressure cooking pasta, it often appears a bit watery. This is normal and necessary for pressure cooking. Always allow your pasta dish to sit in the Instant Pot for about 5-10 minutes after cooking is complete. This resting time allows the pasta to absorb any remaining liquid, thicken the sauce, and achieve that perfect, al dente texture. You’ll be rewarded with a creamy, perfectly sauced pasta every time.
- Frozen Meat? No Problem! If you’re starting with frozen ground meat, you can still make this! You’ll just need to adapt the browning step. You can follow a guide like my Instant Pot Taco Meat recipe for safely cooking frozen ground meat before proceeding with the rest of the Chili Mac steps.
- Customize Your Spice Level: For a milder chili mac, reduce the amount of chili powder and cumin. For an extra kick, consider adding a pinch of cayenne pepper, a dash of hot sauce at the end, or a few extra green chiles.
- Cheese, Please! While cheddar is classic, feel free to experiment with other cheeses like Monterey Jack, Colby, or even a blend of cheddar and pepper Jack for added zest. For the best melt and flavor, always shred your own cheese from a block.
Can I make this dish ahead of time?
Absolutely! Instant Pot Chili Mac is an excellent candidate for meal prep. In fact, many people find that the flavors meld and deepen even further overnight, making it taste even better the next day. It reheats beautifully on the stovetop or in the microwave. For longer storage, you can portion it into freezer-safe containers and freeze it for up to 4 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water or broth if needed to loosen the sauce.
Instant Pot Chili Mac Variations: Get Creative!
One of the best aspects of this Instant Pot Chili Mac recipe is its incredible versatility. Feel free to customize it to your taste or dietary needs with these delicious variations:
- Vegetarian Chili Mac: Easily skip the meat! Instead, add 8 ounces of sliced mushrooms along with the onion and bell pepper for an earthy flavor, and consider adding ½ cup of red or green dried lentils along with the pasta and liquids for extra protein and texture.
- Gluten-Free Option: If you are accustomed to cooking gluten-free pasta in your Instant Pot, you can certainly substitute it here. Keep in mind that gluten-free pasta often requires slightly different liquid ratios and cooking times, so adjust according to the package directions for pressure cooking or your prior experience.
- Bean-Free: Not a fan of beans? No problem! Simply omit the kidney beans from the recipe. The dish will still be hearty and flavorful.
- Add More Veggies: Boost the nutritional content by incorporating other finely diced vegetables like carrots, celery, or corn during the sautéing stage or after the pressure cooking is complete.
- Spice it Up: For those who love heat, add a pinch of cayenne pepper, a few dashes of your favorite hot sauce, or even some diced jalapeños (sautéed with the other veggies) to the recipe.
Serving Suggestions & Toppings
While Instant Pot Chili Mac is a complete meal on its own, a few simple additions can elevate the dining experience. Serve it alongside a crisp green salad or a side of warm cornbread for a truly comforting meal. When it comes to toppings, the possibilities are endless and allow everyone to customize their bowl:
- A dollop of sour cream or Greek yogurt
- Freshly chopped green onions or cilantro
- Extra shredded cheese
- Diced avocado
- A sprinkle of crushed tortilla chips for crunch
- A dash of your favorite hot sauce
More Instant Pot Pasta Recipes to Love
The Instant Pot is a phenomenal tool for creating quick and delicious pasta dishes. If you enjoyed this Chili Mac, be sure to explore more of our pressure cooker pasta favorites:
- Instant Pot Spaghetti
- Instant Pot Tuscan Chicken Pasta
- Instant Pot Pasta Carbonara
New to the world of pressure cooking? Don’t worry, we’ve got you covered! Check out our comprehensive Instant Pot Guide for Beginners, packed with all the essential information to help you master your new appliance. Encountering a “BURN” message on your Instant Pot? Our dedicated Instant Pot Burn Message post will explain why it happens and how to troubleshoot it, ensuring your dishes are always a success. For even more culinary inspiration, feel free to browse our full Instant Pot recipe category.
We hope this Instant Pot Chili Mac becomes a cherished recipe in your home. It’s the perfect blend of quick preparation, hearty flavors, and comforting warmth. If you try this recipe and love it, don’t forget to share your creation on social media! Snap a photo and tag us on INSTAGRAM with @crunchycreamysweet so we can see your delicious results and leave a comment! Happy cooking!
Instant Pot Chili Mac
This Instant Pot Chili Mac is a quick and easy dinner idea for busy weeknights! Make it with ground meat or vegetarian. It only takes 5 minutes to cook it in your pressure cooker!
Author: Anna
Rating: 5 from 8 votes
Print Recipe | Pin Recipe
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Course: Main Course
Cuisine: American
Servings: 5 people
Calories: 592 kcal
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 cup diced yellow onion
- ¾ cup diced green bell pepper
- 1 lb ground turkey or beef
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 oz can red kidney beans drained and rinsed
- 4 oz can green chiles
- 2 cups macaroni pasta
- 2 cups water see notes
- 8 oz can of tomato sauce
- 14.5 oz can of diced tomatoes
- 2 cups shredded cheddar cheese see notes
Instructions
- Make sure the stainless steel insert is in your Instant Pot. Press “saute” setting and wait until the display shows HOT.
- Add oil, garlic, onion and bell pepper. Saute for 2 to 3 minutes, stirring often.
- Add cumin, chili powder and oregano to vegetables and saute for 1 to 2 minutes, stirring constantly.
- Add meat and cook until done, breaking it up with a wooden spoon.
- Press “cancel/off” button. Add ½ cup of water to the Instant Pot and scrape any cooked-on bits from the bottom of the pot. This will prevent the burn message and ensure all the flavor is in the dish.
- Add beans and green chiles and stir in.
- Add macaroni and remaining water. Push the pasta down with a spoon into the liquid.
- Add diced tomatoes in the center of the dish. Pour tomato sauce over diced tomatoes. Do not stir!
- Place lid on the Instant Pot, set the valve to sealing position.
- Make sure the Instant Pot is set to cook at high pressure. Press “manual” setting and set the timer to 5 minutes.
- The Instant Pot will beep and start coming to pressure. It can take about 5 to 7 minutes.
- Once the timer is done, press “cancel/off” button and wait 1 minute. Switch the valve to venting position.
- Carefully open the lid away from your face.
- Stir the macaroni. Let it sit for 5 minutes.
- Stir again and sprinkle cheese over the chili mac.
- Close the lid and let the cheese melt, wait 5 minutes.
- Serve.
Notes
You can use 2 cups of water or 1 cup of water and 1 cup of chicken or vegetable stock.
You can use cheddar cheese or a mix of cheddar and pepper Jack cheese.
Nutrition
Calories: 592kcal | Carbohydrates: 57g | Protein: 45g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 1151mg | Potassium: 1096mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1370IU | Vitamin C: 39.9mg | Calcium: 439mg | Iron: 5.5mg
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