Instant Pot Chili Mac and Cheese

4 from 4 votes

Instant Pot Chili Mac and Cheese

Hearty chili mac made with ground beef, onions, tomatoes, kidney beans, and two types of melted CHEESE! EASY, ready in 20 minutes, and a cheesy comfort food family favorite that's perfect for busy weeknights! Stovetop directions provided if you don't have an Instant Pot.

Prep Time10

Cook Time5

Additional Time10

Total Time25

Course: Instant Pot

Cuisine: American

Keyword: chili mac and cheese, easy chili mac, homemade chili mac, Instant Pot chili mac, one pot chili mac

Servings:

Calories: 531cal

Author: Averie Sunshine

Ingredients

2 tablespoons olive oil
1 small white or yellow onion finely diced
3 or 4 cloves garlic finely minced
1 pound lean or extra-lean ground beef such as 80/20 or 90/10
4 cups beef broth
14.5 ounce can diced tomatoes OR 15 ounces Rotel 1 ½ cans if using 10-ounce cans, do not drain
10 ounces elbow macaroni
one 15.5-ounce canned kidney beans light or dark, or another favorite bean, drained and rinsed
1 tablespoon chili powder*
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon salt or to taste
1 teaspoon freshly ground black pepper or to taste
1 cup shredded cheddar cheese
1 cup cubed Velveeta if desired, omit and use 2 cups of shredded cheddar instead
1 tablespoon fresh parsley or cilantro finely minced for garnishing; optional

Instructions

To a 6-quart Instant Pot (**See Notes for Stovetop Directions) add the olive oil, onion, and saute for 3 to 4 minutes, or until onion is becoming translucent; stir frequently.
Add the garlic and saute for 1 more minute; stir constantly.
Add the ground beef and cook for about 5 minutes, or until no longer pink. Stir and crumble beef as it cooks to ensure even cooking.
Add the beef broth, diced tomatoes or Rotel, elbow macaroni, kidney beans, chili powder, cumin, oregano, salt, pepper, secure the lid and seal it, turn onto high pressure, and set the timer for 5 minutes. Note - 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.
After 5 minutes, do a quick release. Tips - Take caution to cover your hands with a hot mitt and keep your face away from where the steam will vent. For those new to Instant Pot cooking, read your owners manual or watch videos on the internet how to do a quick release if you're unsure.
Add the cheeses and stir until melted and combined.
Optionally garnish with fresh parsley or cilantro and serve immediately. Extra chili mac and cheese will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat leftovers gently in the microwave.

Notes

*Chili mac is not spicy as written. If you'd like to make it spicier, do the following:

Add 2 to 4 tablespoons chili powder

Add a (generous) pinch cayenne pepper when you add the other spices

Use Hot Rotel in place of Miild Rotel or canned diced tomatoes

**To adapt this Instant Pot version of chili mac and cheese for the stove, follow these easy steps:

Step 1: In a deep skillet or Dutch oven, saute the onions in olive oil over medium-high heat for about 4 minutes, add the garlic and saute for 1 minute, and then add and brown the ground beef; stir and crumble as it cooks.

Step 2: Add the broth, macaroni, beans, spices, cover, bring to a boil, and simmer until the pasta is tender and liquid has absorbed.

Step 3: Add the cheeses, stir them until melted before garnishing and serving.

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