Instant Pot Chili Mac

A bowl of chili mac made in the Instant Pot.

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.

5 from 8 votes

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Prep: 10

Cook: 25

Total: 35

Course: Main Course

Cuisine: American

Servings: servings

Calories: 669kcal

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.

Nutrition

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