Hearty & Easy Instant Pot Chili Mac: Your Ultimate One-Pot Comfort Meal
Nothing beats a warm, comforting bowl of chili mac, especially when it’s made effortlessly in your Instant Pot. This Instant Pot Chili Mac recipe is a true one-pot wonder, combining your favorite savory ground beef or turkey chili with tender pasta and a harmonious blend of rich spices. It’s the ultimate comfort food, perfect for busy weeknights, game day tailgating, or a satisfying lunch. Get ready to load on your favorite chili toppings and dig into this incredibly flavorful and easy-to-make dish!
Why Instant Pot Chili Mac Is Your Next Favorite Meal
There’s something undeniably special about a hearty bowl of chili mac, especially as the weather turns cooler. And if you own an Instant Pot, you’re in for a treat! This recipe takes a classic comfort food and transforms it into an incredibly convenient and quick meal. Forget spending hours over the stove; your pressure cooker handles most of the work, making it ideal for busy families or when you need a crowd-pleasing dish in a flash. If you don’t have an Instant Pot, don’t worry! You can still enjoy this deliciousness with my Slow Cooker Chili Mac recipe.
The Instant Pot makes preparing this chili mac incredibly simple. It’s perfect for feeding a large gathering, or you can easily freeze half for later, ensuring you have a delicious homemade meal ready whenever you need it. I often rely on my Instant Pot for various chili and soup recipes, including my favorite Instant Pot Turkey Chili, a comforting Instant Pot Taco Soup, and this Easy Beef Chili. All these recipes come together effortlessly in a pressure cooker and are perfect for colder months. However, for a truly satisfying and kid-friendly meal, nothing quite compares to a big bowl of chili macaroni, as my children lovingly call it.
What is Chili Mac? A Classic Comfort Fusion
Chili mac is a beloved American comfort food that masterfully combines two staples: hearty chili and cheesy macaroni. It’s typically a one-pot meal where ground meat, beans, and tomatoes simmer together with a blend of chili spices, and then pasta and cheese are introduced to create a rich, creamy, and flavorful dish. It’s known for its satisfying texture and robust taste, often topped with sour cream, green onions, or extra cheese. Our Instant Pot version streamlines this classic, bringing all the traditional flavors to your table faster than ever.
The Magic of the Instant Pot for Chili Mac
Using an Instant Pot for chili mac is a game-changer. Not only does it significantly reduce cooking time, but it also creates an incredibly rich depth of flavor that usually takes hours on the stovetop. The pressure cooking process tenderizes the meat and infuses the pasta with all the delicious chili flavors, resulting in a cohesive and deeply satisfying dish. Plus, it’s a true one-pot solution, minimizing cleanup – a huge win on busy evenings!
Mastering Pasta Texture in Your Pressure Cooker
HOW DOES THE PASTA HOLD UP IN THIS RECIPE?
One common question with Instant Pot pasta recipes is about the texture. Similar to my Instant Pot Turkey Taco Pasta recipe, the pasta in this chili mac turns out wonderfully soft. It’s not mushy, but it certainly won’t be al dente. This softer texture allows the pasta to fully absorb the rich chili flavors, creating a truly comforting experience that many find irresistible.
However, if your preference leans towards al dente pasta, a simple adjustment can be made. You’ll want to cook your elbow macaroni separately on the stovetop, according to package directions, until it’s just shy of al dente. Then, stir it into the chili mixture along with the cheese at the very end of the Instant Pot cooking time. This method ensures your pasta retains a firmer bite while still blending perfectly with the savory chili.
I personally love the simplicity and convenience of Instant Pot pasta recipes. Some other favorites include this Creamy Instant Pot Pasta and an equally delicious Instant Pot Ground Beef and Pasta dish, all celebrating the ease of one-pot cooking.
Step-by-Step: How to Make Instant Pot Chili Mac
Making this pressure cooker chili mac is incredibly straightforward, even for Instant Pot beginners. Follow these simple steps for a perfect meal every time:
DETAILED COOKING PROCESS:
- Brown the Meat: Begin by setting your Instant Pot to the “Sauté” function and wait until it indicates “HOT.” Add 2 tablespoons of olive oil. After about 30 seconds, add your ground beef (80/20 works great for flavor) or ground turkey. Cook, stirring occasionally, until the meat is thoroughly browned. Once cooked, carefully drain any excess fat and set the browned meat aside.
- Sauté Aromatics and Veggies: Add another 1 tablespoon of olive oil to the pot. Stir in the minced garlic and diced red onion, sautéing for 1-2 minutes until fragrant. Next, add the diced bell pepper and, if you desire a little heat, the diced jalapeño. Continue to sauté for an additional 4-5 minutes until the bell pepper softens.
- Deglaze the Pot: Return the browned ground meat to the Instant Pot. Pour in 1/2 cup of beef or chicken broth. Use a sturdy spoon to scrape up any browned bits of food from the bottom of the pot. This crucial step, known as deglazing, prevents a “BURN” notice during pressure cooking and ensures all those flavorful bits are incorporated into your chili mac.
- Add Remaining Ingredients & Pressure Cook: Stir in the remaining beef or chicken broth, kidney beans (drained and rinsed), crushed tomatoes (or tomato sauce), and the elbow macaroni pasta. Give everything a good stir to combine. Cancel the “Sauté” mode.
- Seal and Set: Secure the pressure cooker lid, ensuring it’s properly closed. Turn the steam release knob to the “Sealing” position. Set your Instant Pot to “MANUAL HIGH” pressure and cook for 4 minutes.
- Quick Release and Finish: Once the Instant Pot beeps, signaling the end of the cooking cycle, perform a quick release of the pressure. Carefully turn the steam release knob to the “Venting” position and allow all the pressure and steam to escape. Once the float valve drops, you can safely open the lid. Make sure to angle the lid away from your face to avoid steam. Stir the chili mac thoroughly.
- Melt the Cheese & Serve: Add the sharp cheddar cheese and fresh cilantro (if using) to the hot chili mac. Stir until the cheese is completely melted and creamy. Serve immediately in bowls with your favorite garnishes.
Customizing Your Instant Pot Chili Mac Recipe
This Instant Pot Chili Mac recipe is wonderfully versatile, allowing for easy adaptations to suit your taste, dietary preferences, or whatever ingredients you have on hand. Don’t be afraid to experiment!
MAKE IT YOUR OWN: ADAPTATIONS & VARIATIONS
VEGAN OR VEGETARIAN: To create a delicious vegan or vegetarian chili mac, simply omit the ground meat. You can bulk up the dish with additional vegetables and a wider variety of beans like black beans, cannellini, or pinto beans. For a vegan version, either leave out the cheese entirely or substitute it with your favorite plant-based shredded cheese alternative. For a meaty texture without the meat, consider using plant-based ground meat substitutes or finely chopped mushrooms, which add a fantastic umami depth when sautéed.
ADD MORE VEGETABLES: I always look for opportunities to sneak extra vegetables into my recipes. This chili mac is an excellent candidate for more veggie power! Beyond the bell peppers and onions, consider adding finely diced carrots, celery, zucchini, or even poblano peppers for a mild, smoky flavor. Sauté these extra vegetables along with the bell peppers to ensure they soften nicely.
ADJUSTING THE SPICE LEVEL: This chili mac recipe is intentionally kept mild to be family-friendly, as my kids aren’t big fans of super spicy food yet. If you enjoy a kick, it’s incredibly easy to adjust the heat. You can increase the amount of jalapeño, leave the seeds in for more spice, or add a pinch (or more!) of cayenne red pepper along with the other spices. A dash of your favorite hot sauce or a sprinkle of red pepper flakes makes an excellent topping for individual servings at the end.
BEAN VARIETY: While kidney beans are a classic choice for chili, feel free to use any beans you have in your pantry. Black beans or pinto beans work wonderfully in this recipe, adding different textures and earthy flavors. You can even use a mix of two or three types of beans for added complexity.
The Best Toppings for Instant Pot Chili Mac
No bowl of chili mac is complete without an array of delicious toppings! These additions not only enhance the flavor but also add texture and visual appeal. Here are some of my go-to suggestions:
- Shredded Cheese: A classic choice! Extra cheddar, Monterey Jack, or a Mexican blend.
- Sour Cream or Greek Yogurt: A dollop adds a cool, creamy contrast to the warm chili.
- Fresh Cilantro: Chopped fresh cilantro brightens up the flavors.
- Diced Red Onion or Green Onions: Adds a crisp bite and pungent flavor.
- Sliced Jalapeños: Fresh or pickled for an extra spicy kick.
- Avocado or Guacamole: Creamy and rich, perfect for balancing the spice.
- Crushed Tortilla Chips or Fritos: For a satisfying crunch.
- Hot Sauce: A few dashes for those who love extra heat.
Storage and Freezing Tips for Chili Mac
CAN YOU FREEZE THIS EASY CHILI MAC RECIPE?
Absolutely! This recipe yields a generous batch, making it ideal for meal prepping or freezing for future dinners. To freeze, ensure the chili mac has cooled completely to room temperature before transferring it to airtight, freezer-safe containers or heavy-duty freezer bags. Properly stored, it will keep well in the freezer for up to 3 months.
When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat gently on the stovetop or in the microwave. Keep in mind that when chili mac is reheated after freezing, the pasta might become a bit softer than it was initially. This is a common occurrence with pasta dishes after freezing and thawing, but the delicious flavors will remain just as satisfying.
For refrigeration, leftovers can be stored in an airtight container in the fridge for up to 3-4 days. It makes for a fantastic next-day lunch!
Essential Kitchen Tools for This Instant Pot Recipe
To whip up this delightful Instant Pot Chili Mac, here are the key kitchen tools you’ll need:
6 Quart Instant Pot: The star of the show, essential for pressure cooking this one-pot meal.
Soup and Chili Crocks: Perfect for serving individual portions and keeping your chili mac warm.
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Instant Pot Chili Mac
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Ingredients
- 3 Tablespoons olive oil
- 1/4 red onion, diced
- 4 cloves garlic , minced
- 1 pound ground Beef, {I use 80/20} or use ground turkey
- 3 cups beef stock , or chicken stock
- 1 red bell pepper, seeds removed, diced {or color of your choice}
- 1 jalapeño, seeds removed, diced {optional for spice}
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper, {optional for spice}
- 2 Tablespoons cocoa powder
- 1 can kidney beans, drained and rinsed
- 1 can crushed tomatoes , or tomato sauce
- 2 cups elbow macaroni pasta , {whole grain for healthier chili mac}
- 2 cups cheddar cheese, sharp, shredded
- 1/4 cup fresh cilantro, {optional, for garnish}
Instructions
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Set your Instant Pot to sauté mode and wait until it displays ‘HOT’. Add 2 tablespoons of olive oil. After 30 seconds, add the ground beef or turkey.
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Cook until the meat is fully browned. Drain any excess fat and set the cooked meat aside.
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Add the remaining 1 tablespoon of olive oil, then add the minced garlic and diced onion, sautéing for 1-2 minutes until fragrant. Next, add the bell pepper and the optional jalapeño, and sauté for another 4-5 minutes until the bell pepper is tender.
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Return the browned ground meat to the pot and pour in 1/2 cup of beef or chicken broth. Use your spoon to deglaze the Instant Pot, scraping away all browned bits from the bottom to prevent burning.
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Add the remaining beef or chicken broth, kidney beans, crushed tomatoes, and pasta. Stir gently to combine. Cancel the sauté mode.
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Secure the pressure cooker lid and set the steam release knob to the sealed position.
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Change the Instant Pot setting to MANUAL HIGH and set the cooking time to 4 minutes.
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Once the Instant Pot finishes cooking and beeps, perform a quick release of pressure. After all pressure has been released and the float valve drops, turn off the Instant Pot. Carefully remove the lid, pointing it away from you, and stir the chili mac thoroughly.
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Add the shredded cheese and fresh cilantro (if using) to the chili. Stir until the cheese is completely melted and evenly distributed.
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Serve the chili mac hot in bowls with your favorite garnishes and enjoy!
Notes
- You can omit the jalapeño for a milder flavor, or for extra spice, increase the amount of jalapeño or add a pinch of crushed red pepper flakes.
- If the chili mac is not as thick as you prefer, you can stir in 1-2 tablespoons of tomato paste or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) after cooking and stirring in the cheese, and simmer for a few minutes on sauté mode until thickened.
Nutrition
Carbohydrates: 60g,
Protein: 28g,
Fat: 29g,
Saturated Fat: 11g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 11g,
Trans Fat: 1g,
Cholesterol: 69mg,
Sodium: 569mg,
Potassium: 748mg,
Fiber: 6g,
Sugar: 4g,
Vitamin A: 1681IU,
Vitamin C: 25mg,
Calcium: 269mg,
Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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