Our Instant Pot Chili Mac is loaded with flavor and cheesy goodness.
Not every meal has to be some showstopper, razzle dazzle, top-the-charts, one man show.
This Instant Pot Chili Mac recipe is for times when you just need to get the family fed, quickly, easily, and without all the kerfuffle.
This recipe is a humble, please-everyone, bail you out sort of recipe that's perfect for when you've got picky eaters and are in a time crunch. Break glass, make this Chili Mac.
Why You're Going to Love It
- It’s the ultimate comfort food. Ask folks what their favorite comfort foods are and mac and cheese and chili are bound to come up. So, what could be better than combining them?
- You can use up your pantry staples. I don’t know about you, but I always have extra cans of beans and tomatoes on hand. This recipe is a great way to use those ingredients. If you have an abundance of canned tomatoes, you can also make our No Bean Chili or One Pot Taco Spaghetti too.
- It’s super simple. Using an Instant Pot makes this recipe incredibly easy and quick. Plus, it's all made in one pot, which means simple clean up! If you don’t have an Instant Pot and want to make this Chili Mac on the stove top, I included those directions at the end of this post too.
Key Ingredients for Instant Pot Chili Mac and Cheese
- Ground beef - You can use a leaner beef in this recipe. 85-90% is great.
- Kidney beans - A classic chili ingredient. Make sure you rinse and drain them before adding them to your Instant Pot. If you don't like beans, feel free to leave them out, or substitute black beans. And if you can't get enough of those little legumes, make sure you don't miss our Cowboy Baked Beans recipe.
- Diced tomatoes - You can’t have chili without tomatoes!
- Pasta - I used twirly cavatappi pasta here, because I like the heartier texture of it and it gave us such great results in our Seafood Mac and Cheese. Feel free to use elbow macaroni or whatever you have on hand!
- Milk- This is optional, but I like the additional creaminess it lends to the dish.
- Cheddar cheese - Freshly shredded cheese works best, because it melts easily.
How to Make Our Beef Chili Mac
- Press sauté mode on the instant pot, add oil, and wait 3 minutes.
- Once the oil is hot, add the ground beef and sauté, using a spoon to break it into small pieces. Cook the meat long enough for it to be fully browned.
- Add onion and bell pepper and cook for another 5 minutes, or until the onion is softened.
- Add the rest of the ingredients, except ½ cup of the cheese and the chopped green onions. Give everything a good stir.
- Close the lid, and place the valve in sealing mode. Select high pressure and cook for 5 minutes. (Keep in mind that it will take about 20 minutes for the pressure to rise and start cooking.)
- Once cooked, release the pressure immediately, open the lid and stir.
- Serve hot in a bowl with more cheese and green onion on top.
Tips & FAQs
What is the difference between Goulash and Chili Mac?
Goulash and chili mac are classic comfort food dishes made with ground beef and pasta. They both have tomato-based sauces, but goulash usually doesn't have cheese and is seasoned with Italian herbs and spices.
Chili mac, on the other hand, often has beans, always has cheese, and is seasoned with spices like chili powder and cumin.
Check out the differences for yourself with our Slow Cooker Goulash with Hamburger recipe.
Can you make Chili Mac on the stove?
Absolutely. I included the directions for stove top chili mac in the recipe card at the bottom of this post.
Can you freeze Instant Pot Chili Mac?
You can! Here are some tips for doing that:
- Once the chili mac is cooked and cooled, place it in a large container (you can use a large aluminum lasagna pan). Cover and place in the freezer for up to 3 months.
- Place directly from the freezer into the oven at 350˚F. Cook for 45 minutes to an hour.
More Recipes You Might Like
Looking for more comfort food recipes to add to your dinner rotation?
We’ve got you covered! Check out our Walking Taco Casserole, Cheesy Baked Spaghetti, and Crock Pot Cheeseburger Soup.
📖 Recipe
Instant Pot Chili Mac Recipe
Our Instant Pot Chili Mac is comforting, easy, and only uses simple ingredients.
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Servings: 6
Ingredients
- 1 tablespoon oil
- 1 pound ground beef
- 1 red onion (chopped)
- 1 green bell pepper (diced)
- 1 15 oz can kidney beans (rinsed and drained)
- 1 28 oz can diced tomatoes (undrained)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper (to taste)
- 2 cups beef broth
- 4 ½ cups (about 12 oz) cavatappi pasta (uncooked)
- ½ cup whole milk
- 2 cups cheddar cheese (divided)
- ¼ cup chopped green onions
Instructions
Instant Pot Directions
- Press sauté mode on the instant pot, add oil and wait 3 minutes.
- Once the oil is hot, add the ground beef and sauté, using a spoon to break it into small pieces. Cook the meat long enough for it to be fully browned.
- Add onion and bell pepper and cook for another 5 minutes, or until the onion is softened.
- Add the beans, tomatoes, chili powder, cumin, salt and pepper, pasta, and one cup of cheddar cheese. Give it a stir and make sure the pasta is covered by liquid.
- Close the lid, and place the valve in sealing mode. Select high pressure and cook for 5 minutes. (Keep in mind that it will take about 20 minutes for the pressure to rise and start cooking.) If you're using smaller macaroni noodles, you only need to cook for 3-4 minutes.
- Once cooked, release the pressure immediately, open the lid and stir it. Add the remaining cheese and milk (optional), and stir until melted.
- Serve hot in a bowl; add more cheese and green onion on top.
Stove Top Directions
- In a large saucepan or Dutch oven, add oil over medium-high. Once the oil is hot, add the ground beef and sauté. During cooking, with the help of a wooden spoon, break it into small pieces. Cook the meat long enough for it to be fully browned.
- Add onion and bell pepper and cook for another 5 minutes until the onion is softened.
- Add the beans, tomatoes, chili powder, cumin, salt and pepper. Bring to a boil, then add the pasta.
- Reduce heat to a low boil and cook for 11-14 minutes, or until the pasta is cooked. Smaller macaroni noodles will take less time to cook. Stir in the milk and cheese until melted.
- Serve hot in a bowl; add more cheese and green onion on top.
Notes
This dish can be kept in the fridge for up to 5 days, you can also freeze it.
Tips for freezing and reheating the frozen chili Mac:
- Once the Chili Mac is cooked and is cool, place it in a large container (you can use a large aluminum lasagna pan). Cover and place in the freezer for up to 3 months.
- Place directly from the freezer into the oven at 350˚F. Cook for 45 minutes to an hour.
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