Instant Pot Chili Mac is where earthy chili meets creamy Mac and cheese in this flavor-packed, classic comfort food meal. This hearty dish is made with delicious and simple ingredients, most of which you may already have on hand.
If you want an easy dinner recipe that makes a hearty meal to cook up on a busy weeknight, you'll love this simple but satisfying dish!
This tasty Instant Pot chili mac recipe is made with tender ground beef, diced tomatoes, cheddar cheese, and cavatappi pasta. It's the perfect meal for busy weeknights and can be cooked right in your Instant Pot!
WHAT YOU'LL NEED
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Ground beef - Ground beef adds delicious meaty flavor and is the base of most chili recipes! I'm using 80/20 ground beef, but you could swap it for lean ground beef, ground turkey, ground chicken, or leave it out entirely! Note: if you leave out the ground beef, you'll need to add a tablespoon of olive oil to sauté the onion.
- Diced onion
- Minced garlic
- Chili powder
- Smoked paprika
- Ground cumin
- Whole milk
- Dry pasta (cavatappi) - I'm using cavatappi pasta because it's a fun shape and holds up well to cooking. You can use any dried pasta shape you like, such as macaroni noodles, as long as the package directions are for a 10-minute cook time. Ten minutes exactly is very important— we don't want overcooked or undercooked pasta in our Chili Mac.
- Diced tomatoes - Diced tomatoes add a sweet tomato flavor to the chili. I prefer fire-roasted tomatoes, but plain diced will work too. You could also use crushed tomatoes.
- Kidney beans drained and rinsed - I love beans in my chili, so this Chili Mac is no exception! If you prefer your chili without beans, feel free to leave them out. You could also sub out the kidney beans for pinto beans or black beans if preferred.
- Shredded cheese (cheddar) - Cheddar cheese pairs perfectly with chili— I'm using yellow cheddar, but white would be delicious too. I recommend buying a block of cheese and shredding it yourself, as it will melt more smoothly.
- Cornstarch - This thickens the chili to create a velvety smooth sauce.
Pro Tip
I recommend buying a block of cheese and shredding it yourself, as it will melt more smoothly.
How to Make Instant Pot Chili Mac
Cook. Heat the Instant Pot using the Sauté function. Add the beef and cook, occasionally stirring, until it is broken up into small pieces. Continue to cook for 3-5 minutes or until the beef is just beginning to brown.
Next, add the onion and cook for another 2-3 minutes, or until the onion is soft and the beef is browned and crisp.
Add the garlic, chili powder, cumin, and paprika and cook for an additional minute.
Next, add the three cups of water and scrape any browned bits from the bottom of the Instant Pot with a wooden spoon — we don't want to get a burn error!
Next, add the milk, pasta, diced tomatoes, and kidney beans. Give it a good stir to combine and ensure the pasta is fully submerged. Season with a generous pinch of salt and black pepper (about 1 teaspoon salt and ½ teaspoon pepper).
Attach the lid and ensure the valve is in the "sealing" position. Set the Instant Pot to Pressure Cook - Manual or high pressure for 5 minutes.
Finish. When the Instant Pot finishes, do a quick pressure release by switching the pressure release valve to the "venting" position. Be careful— it will steam and may splatter!
In a small bowl, stir together the cheddar cheese and cornstarch.
Turn the Instant Pot to the Sauté function again and add the cheese ½ cup at a time, stirring constantly. When the cheese has fully melted, add the next ½ cup. Continue stirring until the Chili Mac is thick and creamy.
Season with additional salt and pepper, if needed. Serve this Chili Mac garnished with sliced green onion, sliced jalapeño, or chopped parsley.
Tips for Success
Here's how to make sure your Instant Pot Chili Mac turns out perfect!
- Don't overcook the noodles. Make sure not to overcook the noodles or they will end up mushy. The best way to test the pasta is to take a small bite of it to make sure it has the texture you prefer. Al dente is usually the best.
- Stir in the cheese slowly. Stirring in the cheese slowly will ensure that it melts evenly and doesn't clump up.
- Add more or less chili powder to taste. This recipe has just the right amount of spice, but if you like it spicier, add more chili powder. Or, if you prefer it milder, reduce the amount of chili powder.
- Use what you have on hand. Onion and garlic give the chili a rich earthy flavor— I'm using fresh, but if you don't have any on hand, you can substitute one teaspoon of dried onion powder and one teaspoon of dried garlic powder.
Easy Sides for Pairing with Instant Pot Chili Mac
If you want to keep things super simple, pair your Instant Pot Chili Mac with french bread or cornbread. If you're up for putting in a little more effort, here are some easy side dish ideas that will go well with the flavors in this recipe:
- Green Beans
- Grilled Veggies
- Steamed Broccoli
- Roasted Sweet Potatoes
- Salad
- Garlic Bread
FAQ's
Yes, you can put canned beans in an Instant Pot. Just make sure to drain and rinse them before adding them to the pot.
Chili mac is the ultimate comfort food. It's a dish that is made with chili, noodles, and cheese. It gets its name from combining two meals to make it, mac and cheese and chili.
Chili mac and goulash are both dishes that are made with ground beef, pasta, and tomatoes. However, chili mac typically contains chili seasoning and beans, while goulash does not.
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the fridge for up to three days. Since the leftovers hold up well, this pressure cooker chili mac is also excellent for meal prep!
Can I Freeze This Recipe?
Yes! You can freeze your leftover chili mac for up to two months. Just make sure to use a freezer-safe container. When you are ready to eat it, thaw it out and reheat it in the microwave.
More Instant Pot Recipes
- Instant Pot Orange Chicken
- Instant Pot Chicken Parmesan Pasta
- Instant Pot Mongolian Beef
- Instant Pot Baby Back Ribs
Did you make this recipe? Leave a star rating and I'd love to hear from you in the comments below.
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Instant Pot Chili Mac
Ingredients
- ½ pound ground beef (we used 80/20)
- ½ cup diced onion
- 2 garlic cloves, minced
- 1 ½ Tablespoons chili powder
- 1 teaspoon smoked paprika
- ¾ teaspoon ground cumin
- 3 cups water
- 1 ½ cups milk
- 8 ounces dried cavatappi pasta
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 1 Tablespoon cornstarch
Instructions
- Heat the Instant Pot using the Sauté function. Add the beef and cook, stirring occasionally until it is broken up into small pieces. Continue to cook for 3-5 minutes or until the beef is just beginning to brown.
- Next add the onion and cook for another 2-3 minutes, or until the onion is soft and the beef is browned and crisp.
- Add the garlic, chili powder, cumin, and paprika and cook for an additional minute.
- Next add water and scrape any browned bits from the bottom of the Instant Pot with a wooden spoon—we don’t want to get a “Burn” notice.
- Next add the milk, pasta, diced tomatoes, and kidney beans. Stir to combine and ensure the pasta is fully submerged. Season with a generous pinch of salt and pepper (about 1 teaspoon salt and ½ teaspoon pepper).
- Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook - Manual for 5 minutes.
- When the Instant Pot finishes, release the pressure manually by switching the valve to the “venting” position. Be careful— it will steam and may splatter!
- In a small bowl, stir together the cheddar cheese and cornstarch
- Turn the Instant Pot to the Sauté function again and add the cheese ½ cup at a time, stirring constantly. When the cheese has fully melted, add the next ½ cup. Continue stirring until the Chili Mac is thick and creamy.
- Season with additional salt and pepper, if needed. Serve this Chili Mac garnished with sliced green onion, sliced jalapeño, or chopped parsley.
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to three days. You can freeze your leftover chili mac for up to two months in a freezer-safe container.
- Reheating: Thaw if frozen, then reheat in the microwave until hot. You may need to add a splash of milk to loosen it up.
- Ground beef: Ground beef adds delicious meaty flavor and is the base of most chili recipes! I'm using 80/20 ground beef, but you could swap it for lean ground beef, ground turkey, ground chicken, or leave it out entirely! Note: if you leave out the ground beef, you'll need to add a tablespoon of olive oil to sauté the onion.
- Pasta: You can use any dried pasta shape you like, such as macaroni noodles, as long as the package directions are for a 10-minute cook time. We use cavatappi pasta because it's a fun shape and holds up well to cooking.
- Diced tomatoes: I prefer fire-roasted tomatoes, but plain diced will work too. You could also use crushed tomatoes.
- Beans: If you prefer your chili without beans, feel free to leave them out. You could also sub out the kidney beans for pinto beans or black beans if preferred.
- Cheese: Cheddar cheese pairs perfectly with chili. We recommend buying a block of cheese and shredding it yourself, as it will melt more smoothly.
- Sides: If you want to keep things super simple, pair your Instant Pot Chili Mac with french bread, garlic bread, or cornbread. We also love a veg like green beans, grilled veggies, steamed broccoli, roasted sweet potatoes, or a salad with this dish.
Gina Abernathy
The ultimate comfort meal for any night of the week. So simple and so tasty. Also, pantry ingredients are always a win-win!
Andrea
I love this one pot, comforting and delicious chili mac. It's perfect for a weeknight meal.
Claudia Lamascolo
Loved the flavors in this and the perfect over nachos or even a side dish!
Shadi
I have everything I need for this dish, can’t wait to make it this weekend! My family is going to love this!
cam
This is my ultimate comfort food meal!! So freaking delicious and it was so easy to make!
Amy Nash
I'm glad you thought so!