Instant Pot Easy Chili Mac Recipe

I perfected an Easy Chili Mac with one surprising ingredient that changed the way I make it forever.

I never thought CHILI MAC & CHEESE could be this bold until I tried an Instant Pot Chili Mac version that mashed chili and mac into one bowl. I used ground beef and sharp cheddar to get that punch.

It’s the kind of dish that looks simple but hides a few things that make you go huh, where did that flavor come from. I love that it feeds a crowd without pretending to be fancy, and somehow it reheats even better the next day.

You’ll want to taste it before you serve it, trust me.

Ingredients

• Ground beef or turkey: High protein, fills you up, adds savory depth and fat.
• Elbow macaroni: Carb-rich comfort grain that soaks up sauce and gives the dish heft.
• Tomato sauce and diced tomatoes: Bright tang, vitamin C, acidity balances richness and adds moisture.
• Sharp cheddar: goes melty, gives sharp cheesy bite, adds fat and salt.
• Onion and garlic: Aromatics that build base flavor tiny carbs and a bit of fiber.
• Chili powder, cumin and paprika: brings smoky heat, earthy warmth, classic chili notes.
• Beans (optional): Add fiber and plant protein, make it chunkier and more filling.
• Cream cheese (optional): Extra creaminess, mellows spice and makes sauce silkier and richer.

Ingredient Quantities

• 1 lb ground beef or ground turkey
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 15 oz can tomato sauce
• 14.5 oz can diced tomatoes, undrained (or 10 oz Rotel if you like heat)
• 2 cups beef broth (or water + bouillon)
• 8 oz elbow macaroni, dry (about 2 cups)
• 15 oz can kidney or pinto beans, drained and rinsed (optional)
• 1 cup frozen corn (optional)
• 4 oz cream cheese, cubed (optional for extra creaminess)
• 1 1/2 to 2 cups sharp cheddar, shredded — more if your into it
• 2 tbsp tomato paste (optional, for deeper tomato flavor)

How to Make this

1. Turn Instant Pot to Sauté, add 1 tbsp olive oil and when hot brown 1 lb ground beef or turkey with 1 diced yellow onion until meat is no longer pink and the onion is soft, breaking meat up as you go; drain a little fat if there’s a lot, but leave the browned bits.

2. Add 3 minced garlic cloves, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper; stir and cook 30–60 seconds until fragrant to toast the spices.

3. If using, stir in 2 tbsp tomato paste now and cook 30 seconds more to deepen the tomato flavor, scraping the bottom to deglaze; pour in 2 cups beef broth (or water + bouillon) and 15 oz tomato sauce, then add the 1
4.5 oz can diced tomatoes (undrained) or 10 oz Rotel if you want heat.

4. Add 8 oz dry elbow macaroni right on top, do not stir aggressively; use a spoon to push the pasta just below the surface so it’s mostly submerged but try to avoid mashing it into the bottom which can trigger a burn notice.

5. If using, add 15 oz drained/rinsed beans and 1 cup frozen corn on top of the pasta; quick tip: layering the beans and corn on top helps prevent them from sticking and keeps texture.

6. Lock lid, set valve to sealing, and Pressure Cook on High for 4 minutes (4–5 minutes works too depending on how soft you like pasta). When cook time ends, do a Quick Release to stop the pasta from overcooking.

7. Open lid, stir gently to combine. Add 4 oz cubed cream cheese if you want extra creaminess and stir until melted, then add 1 1/2 to 2 cups shredded sharp cheddar and stir until melted and smooth — add more cheddar if you’re into it.

8. Taste and adjust salt and pepper, add extra chili powder or a splash of hot sauce if you want more kick. If it’s too thin, simmer on Sauté for a few minutes while stirring to thicken, if too thick add a splash of broth.

9. Serve hot, scooping well so you get beans and corn in each bowl; leftovers reheat great, just add a splash of broth when reheating to loosen. Enjoy, and don’t be afraid to tweak spices or cheese to make it yours.

Equipment Needed

1. 6-quart Instant Pot or other electric pressure cooker (for sautéing and pressure cooking)
2. Large wooden spoon or heatproof spatula, for breaking up meat and scraping browned bits
3. Long-handled solid spoon, to push the pasta just below the surface and to stir after cooking, dont mash it into the bottom
4. Chef’s knife and cutting board for dicing the onion and mincing garlic
5. Measuring cups and measuring spoons to portion broth, pasta and spices
6. Can opener and colander or fine-mesh strainer for opening/rinsing beans and draining cans
7. Rubber spatula for scraping in cream cheese and getting every bit of sauce
8. Box grater (or pre-shredded cheddar) for the cheese
9. Large serving ladle or big spoon for plating and dishing up leftovers

FAQ

Instant Pot Easy Chili Mac Recipe Substitutions and Variations

• Ground beef or turkey: swap for ground pork or ground chicken for a similar texture, or use cooked lentils or a plant based crumble if you want meatless — they wont taste exactly like beef but hold up well.
• Elbow macaroni: use small pasta shapes like shells, rotini, or cavatappi, or gluten free pasta (same pressure time for most GF pastas); if you prefer rice or quinoa know they need different liquid and cook times.
• Cheddar or cream cheese: try pepper jack or Monterey Jack for a milder melt, Greek yogurt or sour cream for creaminess (stir in off heat to avoid curdling), or vegan shredded cheese for dairy free.
• Kidney/pinto beans: swap for black beans, cannellini, or drained chickpeas, or leave out and add extra corn and diced bell pepper for a bean free version.

Pro Tips

1) Brown the meat good, dont just cook it till it’s grey. Those browned bits on the bottom are flavor gold, so leave a little fat for taste but scrape and deglaze the pot with broth or water so nothing burns.

2) Layer, dont stir. Pushing the pasta under the liquid and keeping beans/corn on top helps everything cook evenly and keeps the beans from turning to mush, trust me it makes a big difference.

3) Add the cream cheese and most of the cheddar off the high heat, or after you release pressure, and mix in small amounts so you dont end up with lumps or oily cheese. If you want it super silky, let it sit a minute then stir again.

4) Taste and fix at the end, not during. If it’s flat add a pinch of sugar or a splash of vinegar to brighten it, if too thin simmer a bit or add more cheese, and when reheating add a splash of broth so leftovers dont dry out.