Instant Pot Chili Mac Recipe
A hearty, cheesy Instant Pot Chili Mac made in just 30 minutes. This one-pot comfort food combines the bold flavors of chili with the creamy goodness of mac and cheese, perfect for busy weeknight dinners.
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Servings: 6 servings
Calories: 520kcal
Cost: $12
Equipment
- Instant Pot (6–8 quart)
- Wooden Spoon
- Fine-mesh strainer
- Chef’s knife
- Cutting board
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 lb ground beef 80/20 blend works best
- 1 medium onion diced
- 1 bell pepper diced
- 3 cloves garlic minced
- 2 cups elbow macaroni uncooked
- 1 can diced tomatoes with juice 14.5 oz
- 1 can kidney beans 15 oz, drained, rinsed
- 1 can black beans 15 oz, drained, rinsed
- 2 cups beef broth
- 1 packet chili seasoning mix
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt to taste
- pepper to taste
Cheese & Finishing Touches
- 2 cups sharp cheddar cheese shredded
- ½ cup cream cheese cubed
- fresh cilantro chopped, for garnish
- sour cream for serving
- green onions sliced, for garnish
Instructions
- Sauté onion, bell pepper, garlic, and beef until browned.
- Stir in tomatoes, beans, broth, seasonings, and pasta.
- Seal lid, cook 5 min high pressure, natural release 10 min.
- Stir in cream cheese and cheddar until creamy.
- Garnish with cilantro, sour cream, and green onions.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 350g | Calories: 520kcal | Carbohydrates: 48g | Protein: 30g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 1050mg | Potassium: 880mg | Fiber: 9g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 30mg | Calcium: 280mg | Iron: 5mg