Easy Chili Mac … in an Instant Pot!
When you get hit with a craving for cheesy comfort food, this easy chili mac will hit the spot! It’s easy to make in an Instant Pot. Elbow macaroni cooks together with onions, ground beef, diced tomatoes, kidney beans, with two types of luscious melted cheeses. Because the chili mac is made in an Instant Pot, it’s truly a one-pot recipe that’s ready in 20 minutes. Kids and adults alike adore this hearty and ultra cheesy recipe. The cook in your family will adore how simple it is to make, especially on busy weeknights. Not to worry if you don’t have an Instant Pot, stovetop directions as well as two similar recipes made on the stovetop are provided.
Instant Pot Chili Mac Ingredients
To make this comfort food family favorite chili macaroni and cheese, you’ll need the following common and easy to find ingredients including:
Olive oil Onion Garlic Ground beef Beef broth Rotel or canned diced tomatoes Elbow macaroni Kidney beans Chili powder Cumin Dried oregano Salt Pepper Shredded cheddar cheese Velveeta cheese Parsley or cilantro, optional for garnishing
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Instant Pot Chili Mac
This one-pot chili mac is a cinch and very fast! Follow these easy steps: Step 1: In a 6-quart Instant Pot, saute the onion in olive oil and then add the garlic. Step 2: Add the ground beef and cook it through. Step 3: Add the broth, Rotel or tomatoes, macaroni, beans, spices, salt, pepper, secure the lid, and cook on high pressure for 5 minutes. Tip: It will take a bit of time to build up the pressure and this is fine because it helps the noodles soften and cook through until tender. Step 4: Do a quick release, add the cheeses, and stir in until melted. Step 5: Optionally garnish with parsley or cilantro and serve.
Why Is My Pasta Still Hard After Cooking in the Instant Pot?
One danger of cooking pasta with other ingredients is that sometimes they absorb some of the liquid intended for the pasta, and it doesn’t soften fully. The amount of liquid used in the recipe is intended to cook through the ten ounces so that it’s not hard yet not soupy with excess liquid leftover. If after 5 minutes cooking on high pressure, and doing a quick release, that you discover the following, here is what to do:
The pasta is not done but there is no liquid left — Add another 1 cup beef broth, cook again on high pressure for 2 to 3 minutes, manual release, then stir in the cheeses. The pasta is not done and there is still liquid left — Reseal the lid, cook again on high pressure for 2 to 3 minutes, manual release, then stir in the cheeses.
Chili Mac Stovetop Instructions
Yes, you can make chili mac on the stove. In fact, I have a similar One-Pot Tex-Mex Beef Mac & Cheese recipe that is made in one pot on the stovetop! No need to even boil the noodles separately. I also have this Easy 30-Minute Taco Macaroni and Cheese which is a family favorite, made on the stovetop, and ultra cheesy. To adapt this Instant Pot version of chili mac and cheese for the stove, follow these easy steps:
Tips for the Best Instant Pot Chili Mac and Cheese
This is such a fast and easy recipe but a few tips to point out include making sure to use caution when you do a quick release on your Instant Pot. Make sure to use a hot mitt or something to protect your hands and keep your face out of the way, too. The steam is incredibly hot and can burn you. If you’re new to using an Instant Pot, brush up on your owners manual how to do this. Or watch a few videos online demonstrating what a quick release looks like. Rotel tends to come in 10-ounce cans. If you opt for it rather than canned tomatoes which tend to come in 14.5 to 15-ounce cans, you will need one and a half cans of Rotel to get to the 15-ounce range.
Storage Instructions
There is nothing better than fresh and hot mac and cheese, or in this case, beef chili mac and cheese. For me personally it’s always best warm and fresh because the cheese is at its best. However, extra will keep airtight for up to 5 days in the fridge or for up to 4 months in the freezer. Reheat it gently in a microwave-safe container when it comes to warming up the leftovers.
More Easy Beef Pasta Recipes:
One-Skillet Tex Mex Beef Mac & Cheese – An EASY recipe that’s made in ONE skillet so you don’t have to cook the pasta separately!! Loaded with ground beef, peppers, tomatoes, cheese, and cilantro! A family FAVORITE that feeds a crowd!! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Easy 30-Minute Taco Macaroni and Cheese – Super creamy, ultra cheesy, flavored with taco seasoning, black beans, green onions, tomatoes, and cilantro! Easy comfort food with a Mexican flair that’s a family favorite! Easy 30-Minute Southwestern Beef Skillet – EASY, family friendly, ready in 30 minutes, and COMFORT FOOD at its best!! Ground beef, PASTA, black beans, tomatoes, taco seasoning, and CHEESE for a Southwestern flair!! One Skillet Beef Taco Pasta – An easy recipe that’s ready in 20 minutes, made in one skillet, and loaded with Mexican-inspired flavors! A family favorite that’s great for busy weeknights! Cheesy Ground Beef Pasta Casserole — Hearty comfort food that’s EASY and IRRESISTIBLE!! Cheesy pasta and beef coated in marinara sauce and topped with more CHEESE! Makes planned leftovers and is freezer-friendly!!
