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Home » Recipes » InstantPot

Instant Pot Chili Mac

By Laura Fuentes Updated Aug 13, 2024

4.90 from 28 votes

Recipe

This post may contain affiliate links. Read our disclosure policy here.

Delicious and hearty, this Instant Pot Chili Mac recipe is the perfect quick and easy mid-week meal!

My family loves comfort foods and I love when comforts foods come together fast with ingredients that are already in my pantry; practically waiting for me to use them. Enter this Instant Pot Chili Mac. You guys, it doesn’t take any more than a piping hot bowl of cheesy chili-flavored pasta to hug you from the inside. It is THE definition of comfort food.

instant pot chili mac served in a bowl
Jump to:
  • Cheesy Instant Pot Chili Mac
  • Ingredients
  • How to Make Chili Mac in the Instant Pot 
  • Recipe Tweaks & Variations 
  • Can you prep this recipe ahead of time?
  • How to Freeze Leftover Chili Mac
  • Instant Pot Chili Mac

Cheesy Instant Pot Chili Mac

On any school night, especially after karate practice, it’s at least 6:30 pm by the time we arrive home. Everyone is tired and hungry which means I need to have dinner on the table stat. Most of the time, I have some sort of food prepped; but the reality is that there are many days I don’t come home from the office and head straight to practice leaving me dinner-less when I get home.

Protein and fiber from beans? Check. Vitamins and fiber from the tomatoes? Check. Did you know that fresh fruits and vegetables are harvested at the peak of ripeness and canned within only four hours, sealing in their nutrition and flavor?

Now, let me give credit where it’s due, the Instant Pot (or pressure cooker) cuts down cook time while the items from my pantry, like canned foods and pasta, cut down on prep-time. This means less time in the kitchen and a meal that’s ready fast.

several bowls of chili mac with cheese on the side on a table

What is the Difference Between Goulash and Chili Mac?

While this chili mac recipe and the American Goulash are both made with ground meat, pasta, and tomatoes, the two are slightly different. Goulash has no beans and uses smoked paprika instead of chili spices.

Other than that, it’s basically the same dish.

Ingredients

Here’s a quick run-through of what you’ll need from the fridge and pantry: 

  • Ground meat: lean turkey or beef- whichever you have defrosted. 
  • Onion: to sauté with the ground meat. 
  • Spices: chili powder, cumin, and dried oregano. 
  • Salt: adds savory flavor. 
  • Garlic: similar to onion in that it adds depth of flavor and aroma. 
  • Chicken broth: or beef broth. 
  • Green chilis: add a little kick of spice without the heat. 
  • Beans: I used red kidney and black beans, but use ANY variety you have available. 
  • Macaroni: or another shelled pasta. 
  • Tomatoes: your regular canned diced tomatoes.  
  • Tomato sauce: gives every bite that rich chili flavor. 
  • Cheese: for stirring into the mixture and topping. Get more topping ideas here.  

How to Make Chili Mac in the Instant Pot 

Here’s how to make a cozy and hearty chili mac in 20 minutes! 

  1. Prep 
    Chop the onions and garlic. Drain and rinse the canned beans. 
  2. Sauté
    Select the sauté option on the instant pot; add the ground meat and cook until browned, stirring occasionally. 
  3. Stir it all together
    Add the onions directly into the instant pot and cook until fragrant. Toss in the spices, broth, chilis, beans, and stir to combine. Bring to a simmer and add the pasta. 
  4. Pressure cook
    Press the cancel button, and add the tomatoes and tomato sauce, but don’t stir. Secure the lid and press the manual button. Pressure cook on high for 4 minutes. 
  5. Release
    Once done, do a quick release of the steam and wait until the pressure gauge drops back down before removing the lid. 
  6. Finishing touches
    Stir half the cheese into the chili mixture, then add the remaining over the top. Cover with the lid and allow the cheese to melt before serving. 

Watch this recipe video to see the magic happen right before your eyes!

Recipe Tweaks & Variations 

Meatless 
Want to make this Instant Pot Chili Mac recipe vegetarian and fully cook out of your pantry? Easy! Simply omit the meat, add an extra can of beans (rinsed and drained) and cook as directed after the meat step. Making this recipe vegetarian cuts down the cooking time even more.

No Beans 
As mentioned above, you can enjoy a bean-free version of this recipe by whipping up a pot of this beloved American Goulash. 

Stovetop 
It’s quick and easy to make chili mac on the stove, but set aside and active 30 minutes, becuase it needs to be monitored the whole time.

First brown the beef in a skillet with the onions, garlic, and spices. Then add the tomatoes, sauce, chilis, beans, macaroni, broth, and stir to combine. Bring mixture to a boil, then reduce heat and simmer for 15 minutes or until the macaroni is al dente.

Once the pasta is cooked, remove from heat, add in 1 cup of cheese, mix, and serve.

Slow Cooker 
This is another easy way to prep this recipe ahead of time. Simply brown the meat as directed. Add all the ingredients except for the pasta and cheese, and cook on high for 4 to 5 hours or low for 8. In the last 15 minutes of cooking, add the pasta and continue to cook until tender. 5 minutes before serving, stir in the cheese until melted.

several bowls of chili mac with cheese on the side on a table

Can you prep this recipe ahead of time?

Of course, if you meal prep for the week, this is the type of recipe you can make a couple of days ahead of time (about 3) and store it in the fridge. Like a good chili, this chili mac tastes much better the next day and all you have to do is heat it up.

Sure. You can place all the ingredients inside your Instant Pot, cover it with plastic wrap, and keep the bowl inside the fridge. Then, simply cook and dinner is ready!

instant pot chili mac served in a bowl

How to Freeze Leftover Chili Mac

This recipe yields 6 to 8 servings; and while leftovers are usually enjoyed the next day or two at my house, this is a great meal to freeze for later.

I like to freeze leftovers in 1 to 1 ½ cup servings inside individual airtight containers or freezer bags for up to 2 months. To eat, thaw in the fridge overnight and heat when ready to eat for best texture. Or, you can microwave it frozen to heat up. This chili mac makes a terrific thermos meal for lunch too.

Instant Pot Chili Mac

Servings: 6
Prep Time: 15 minutes mins
Cook Time: 5 minutes mins
Total Time: 20 minutes mins
Delicious and hearty, this Instant Pot Chili Mac recipe is the perfect quick and easy mid-week meal!
4.90 from 28 votes
Print Pin

Watch how it’s made:

Ingredients

  • 1 lb ground turkey or beef
  • 1 medium onion, diced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • 2.5 cups chicken broth
  • 4 ounce can green chilis
  • 15 ounce can red kidney beans, rinsed and drained
  • 15 ounce can black beans, rinsed and drained
  • 8 ounces elbow macaroni
  • 15 ounce can diced tomatoes
  • 15 ounce can tomato sauce
  • 1 cup shredded Cheddar cheese

Instructions

Sauté:

  • Set the Insta Pot to sauté mode. Add the ground meat and brown it, breaking it up with a wooden spatula as it cooks. Towards the end, add the onion and sauté it with the beef for about 2 minutes.
  • Add the spices and garlic, and stir to combine. Add the broth, chilis, and ns, and stir to combine. Bring the mixture to a simmer and add the pasta.

Cook:

  • Press the cancel button to stop the sauté mode. Then, add the tomatoes and tomato sauce, covering the meat and pasta.
  • Put the lid on and seal the valve. Press the manual button and pressure cook on high for 4 minutes. It will take about 6 to 8 minutes for it to come to pressure, then it will cook for 4 minutes.
  • When the timer goes off, release the pressure by opening the valve.
  • Add half of the shredded cheese and stir to combine the cheese with the chili mac. Top with the remaining cheese, cover with the lid for 2 minutes to melt the cheese.

Serve:

  • Serve the chili mac into bowls.

Storage:

  • Once cooled, cover the pot with a silicone lid or transfer leftovers into an airtight container and refrigerate for up to 3 days.

Equipment

Silicone Lid
printed papers of weekly family meal plan
Ad Free Weekly Meal Plan $1
two sets of maroon souper cubes with white lids
Freezer Soup Cubes
red dinosaur shaped soup ladle
Nessie Soup Ladle
stack of pasta bowls
Pasta Bowls
bright green pasta strainer on a pot
Pasta Strainer

Nutrition

Serving: 1serving | Calories: 462kcal | Carbohydrates: 62g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 869mg | Potassium: 1.211mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1.26IU | Vitamin C: 22mg | Calcium: 165mg | Iron: 6mg

More InstantPot

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    Instant Pot Chicken Stew
  • Instant Pot Chicken Taco Soup

Comments

    4.90 from 28 votes (19 ratings without comment)

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    Recipe Rating




  1. Sarah says

    October 01, 2024 at 3:05 pm

    5 stars
    this chili mac was easy in the instant pot and my kids ate it all!!

    Reply
  2. Anne says

    September 30, 2024 at 7:03 pm

    2 stars
    I love this site. I’ve used it for many many time especially for pancakes, and my kids think I’m super mom. This recipe is not one of them. My child said “these ingredients just don’t need to be put together,” and I completely agree.

    Reply
  3. Natalia says

    September 07, 2022 at 6:13 pm

    5 stars
    Quick and easy family dinner

    Reply
  4. Monique says

    September 05, 2022 at 5:08 am

    5 stars
    This was so easy to make and my kids loved it

    Reply
  5. Alexia says

    August 08, 2021 at 5:18 pm

    5 stars
    just made this and it tastes great! definitely saving for the future too.

    Reply
    • Laura Fuentes says

      August 09, 2021 at 5:16 pm

      Thank you, Alexia!!!

      Reply
  6. Kim says

    January 19, 2021 at 5:04 pm

    5 stars
    Am I supposed to add cooked pasta or dry?? New to the instant pot world.

    Reply
    • Laura Fuentes says

      January 20, 2021 at 2:32 pm

      Dry. It will cook with the sauce in the Instant pot.enjoy!

      Reply
  7. Beata Szygulski says

    September 30, 2020 at 8:59 pm

    5 stars
    Made it. It’s delicious!!! Don’t have a slow cooker, but made it on the stove top, still came out great. My 14 year old says it’s chili .

    Reply
    • Laura Fuentes says

      October 01, 2020 at 12:36 pm

      this Chili Mac recipe is one of my son’s favorites and he asks for it as “pasta chili” so I totally get it. 🙂

      Reply
  8. Eliana says

    October 16, 2018 at 5:10 pm

    5 stars
    This recipe looks AMAZING! I just added this for next week’s meal plan since I already have everything! I love cooking out of my pantry with cans too. Thanks for the recipe, Laura!

    Reply
  9. Sarah says

    October 16, 2018 at 4:29 pm

    5 stars
    I saw this recipe on FB and I immediately thought, ” I need to make this!” You totally crushed it with this recipe, Laura! I opened my pantry and I had everything! I used an extra can of beans because I didn’t have beef and this recipe came together in 10 minutes plus the pressure time like you said. DIVINE!

    Reply

Hi! I'm Laura.
Certified Integrative Nutrition Health Coach, mom of three, and the woman behind the world’s best pancakes—here to help you ditch the mealtime drama with recipes your family will actually eat.

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