The finished chili mac served in large white bowls.
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Instant Pot Chili Mac

This Instant Pot chili mac is sure to be a household favorite. Seasoned beef and tender macaroni noodles combined to create a tasty dish everyone will love!
Prep Time5 mins
Cook Time10 mins
Come to Pressure15 mins
Total Time30 mins
Course: Dinner, Instant Pot, Lunch
Cuisine: American
Keyword: chili mac, chili mac recipe, instant pot chili mac, pasta with meat, pressure cooker chili mac
Servings: 12 Servings
Calories: 202kcal
Author: Berly's Kitchen

Equipment

Ingredients

  • 8 Ounces Ground Beef (lean, we used 96/4)
  • 1 Cup White Onion (diced)
  • 2 Large Garlic Cloves (minced)
  • 1 Tablespoon Chili Powder
  • 1 Teaspoon Cumin
  • Salt and Pepper to taste
  • 2 Cups Chicken Broth (or beef broth)
  • 8 Ounces Elbow Macaroni
  • 14.5 Ounces Diced Tomatoes (one ((1)) large can, undrained)
  • 15.5 Ounces Chili Ready Beans (one ((1)) large can, undrained or Kidney beans drained, rinsed)
  • 1 Cup Cheddar Cheese (shredded, optional)

Instructions

  • Turn on the Instant Pot using the “saute” function. Wait until the indicator reads “hot” then add the ground beef, onion, garlic, chili powder, cumin, salt, and pepper. Break up the meat into small pieces and cook until it’s no longer pink. Turn off the Instant Pot.
  • Add the broth and macaroni noodles. Use a wooden spoon to push the noodles below the broth.
  • Layer the following ingredients, an DO NOT STIR! Add the tomatoes next and then the beans. Close the lid and set the valve to sealing. Use the manual (pressure cook) button and adjust the time to 4 minutes. After the 4 minutes is up, complete a controlled quick release (open and close the valve multiple times to allow the pressure to release in short bursts).
  • Once all the pressure is released, open the lid and add the cheese if using. Stir until the cheese is completely melted.
  • Serve hot with your favorite toppings.

Notes

The calories listed are an approximation based on the ingredients and a serving size of about one (1) cup. Actual calories will vary. The chili mac can be stored in your fridge in a sealed container for up to three (3) days.

Nutrition

Serving: 1Cup | Calories: 202kcal | Carbohydrates: 23g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 370mg | Potassium: 329mg | Fiber: 3g | Sugar: 3g | Vitamin A: 332IU | Vitamin C: 7mg | Calcium: 107mg | Iron: 2mg
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