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- 1 pound ground beef or ground turkey - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 bell pepper, diced (choose your preferred color) - 1 can (14.5 oz) diced tomatoes, including juice - 2 cups beef broth or vegetable broth - 1 cup elbow macaroni - 1 can (15 oz) kidney beans, thoroughly rinsed and drained - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 1 cup shredded sharp cheddar cheese - Fresh cilantro, chopped (for garnish) To make a great Instant Pot Chili Mac, gather these main ingredients. Ground beef or turkey gives the dish its hearty base. Fresh onion, garlic, and bell pepper add flavor and texture. Diced tomatoes bring moisture and sweetness. Broth and macaroni create a comforting, creamy mix. Kidney beans add protein and fiber. Don’t forget the spices! Chili powder, cumin, and smoked paprika give the dish its signature taste. Season with salt and pepper for balance. Finally, sharp cheddar cheese melts in for richness. - Additional beans or vegetables - Different types of cheese If you want to customize your Chili Mac, consider these optional add-ins. You can add more beans like black beans or pinto beans for extra protein. Chopped zucchini, corn, or carrots can add color and nutrition. For cheese lovers, try using pepper jack or mozzarella for a fun twist. - Fresh cilantro - Sour cream and jalapeños Toppings can elevate your dish. Fresh cilantro adds a bright flavor. A dollop of sour cream brings creaminess. If you like heat, jalapeños are a tasty choice. These toppings not only look good but also add layers of flavor to your Chili Mac. Enjoy experimenting with different combinations! {{ingredient_image_2}} - Sautéing the meat: First, set your Instant Pot to the Sauté mode. Add 1 pound of ground beef or turkey. Use a spatula to break up the meat. Cook it until it turns brown. If there is extra fat, drain it carefully. - Adding vegetables and aromatics: Next, add 1 medium onion, 2 cloves of minced garlic, and 1 diced bell pepper. Stir the mixture for 3 to 4 minutes. You want the onion to become clear and the veggies to soften. - Incorporating spices: Now, sprinkle in 2 tablespoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Stir well and let the spices cook for about 1 minute. This helps bring out their flavors. - Mixing in other ingredients: After the spices cook, pour in 1 can of diced tomatoes with juices, 2 cups of broth, 1 cup of elbow macaroni, and 1 can of kidney beans. Mix everything well to combine. - Setting the Instant Pot: Secure the lid tightly. Make sure the valve is set to Sealing. Select the Manual or Pressure Cook setting and set the timer for 5 minutes at high pressure. - Performing quick release: When the cooking time ends, carefully switch the valve to Venting for a quick release. Watch for hot steam as it escapes. - Stirring in cheese: Open the lid and add 1 cup of shredded sharp cheddar cheese. Stir until the cheese melts and makes a creamy sauce. - Tips for serving: Scoop the chili mac into bowls. Top with chopped cilantro for freshness. For extra flair, add a dollop of sour cream and jalapeño slices. Enjoy your comforting meal! To make the best chili mac, start by browning your meat well. This step adds depth and flavor. Use medium-high heat and break the meat apart. Cook until it is brown and no longer pink. This usually takes about 5-7 minutes. If you see excess fat, drain it out. Next, balance your spices for great flavor. Use chili powder, cumin, and smoked paprika. These spices create a warm and rich taste. Start with the amounts in the recipe, then adjust to your liking. Add salt and pepper to enhance all the flavors. Taste as you go to find your perfect mix. When using your Instant Pot, avoid common mistakes. One mistake is not sealing the lid properly. Always check that the valve is set to "Sealing." If not, your chili mac will not cook right. Another mistake is overfilling the pot. Keep your ingredients below the max fill line for safety. Cleaning your Instant Pot is easy. Make sure to clean the lid, sealing ring, and pot after each use. Use warm, soapy water to wash the pot. The sealing ring can hold odors, so change it if needed. Always dry everything well before storing. Pair your chili mac with a side salad for balance. A simple green salad with a light dressing works great. You can also add tortilla chips for crunch. They add a fun texture and flavor contrast. For presentation, serve the chili mac in nice bowls. Top each serving with fresh cilantro. You can also add a dollop of sour cream. Add jalapeño slices for a spicy kick. This will make your dish look and taste even better! Pro Tips Choose Your Protein: Feel free to substitute ground beef with ground turkey or even a plant-based meat alternative for a healthier option. Cheese Variations: Mix different types of cheese such as Monterey Jack or Pepper Jack for a unique flavor profile. Spice Level: Adjust the chili powder and add crushed red pepper flakes if you prefer a spicier chili mac. Meal Prep Friendly: This recipe can be made in advance and stored in the fridge for up to 3 days or frozen for later enjoyment. {{image_4}} You can switch the ground beef or turkey for plant-based proteins. Try lentils or black beans for a great taste. These options add fiber and are healthy. You can also use crumbled tempeh or tofu for a unique twist. If you want alternatives to beef or turkey, consider chicken or pork. Each choice gives a different flavor but keeps the dish comforting. To make your chili mac mild, skip the chili powder. You can use sweet paprika instead. For a spicy kick, add more chili powder or some diced jalapeños. Experiment with hot sauce to find your perfect heat. To enhance flavor, try adding a splash of lime juice or a pinch of sugar. These tips will brighten up your dish. You can use gluten-free pasta if needed. Look for rice or corn-based elbow macaroni. They work well in this recipe and taste great. For a fun twist, try different pasta shapes like shells or rotini. Each shape holds the sauce and cheese differently, making your meal exciting. To keep your chili mac fresh, first let it cool down. You can leave it on the counter for about 30 minutes. After that, you can store it in airtight containers. Here are some great options: - Glass containers - Plastic containers with tight lids - Reusable silicone bags Make sure to fill the containers enough but leave some space at the top. This helps prevent spills. When you're ready to eat your chili mac, you have two good options to reheat it: in the microwave or on the stovetop. - Microwave: Place a serving in a bowl. Cover it with a microwave-safe lid or a paper towel. Heat it for 1-2 minutes, stopping to stir halfway. This helps heat it evenly. - Stovetop: Put your chili mac in a pan over low heat. Stir it often to keep it from sticking. Add a splash of broth or water if it seems dry. To keep the texture nice, avoid overheating. If you want to save your chili mac for later, freezing is a great option. Here are some tips: - Use freezer-safe containers, or heavy-duty freezer bags. - Label each container with the date. This way, you’ll know how long it’s been stored. When you want to eat it again, take it out of the freezer. Place it in the fridge overnight to thaw. For quick thawing, you can use the microwave. Reheat it using the stovetop or microwave methods mentioned above. Cooking chili mac in an Instant Pot takes about 30 minutes. This includes prep and cooking time. You need 10 minutes to gather your ingredients and chop the vegetables. The actual cooking time is only 5 minutes under high pressure. After that, you do a quick release, which only takes a minute or two. So, you can enjoy a warm meal in no time! Yes, you can use whole grain pasta! It adds a nice texture and is a healthier choice. Whole grain pasta cooks well in the Instant Pot. Just remember to adjust the cooking time if needed. If you find that your whole grain pasta needs extra cooking, add just a minute more to the pressure time. Leftover chili mac is great for many things! You can reheat it as-is for a quick meal. Try turning it into chili mac stuffed peppers. Just hollow out bell peppers, fill them with the chili mac, and bake. You can also make a chili mac casserole by layering it with cheese and baking until bubbly. The options are endless! This blog post covered how to make chili mac in an Instant Pot. We explored main ingredients, optional add-ins, and great toppings. I shared step-by-step instructions, tips, and variations to customize your dish. Remember, you can tweak the spice level or proteins to fit your taste. With these insights, you can create a delicious meal that everyone loves. Enjoy your cooking and share your chili mac journey!

Instant Pot Chili Mac

A hearty and comforting chili mac made easily in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 pound ground beef or ground turkey
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced
  • 14.5 oz can diced tomatoes, including juice
  • 2 cups beef broth or vegetable broth
  • 1 cup elbow macaroni
  • 15 oz can kidney beans, thoroughly rinsed and drained
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 cup shredded sharp cheddar cheese
  • for garnish fresh cilantro, chopped

Instructions
 

  • Begin by selecting the Sauté function on your Instant Pot. Add the ground beef or turkey, breaking it up with a spatula. Cook until the meat is evenly browned. If there’s excess fat, drain it carefully from the pot.
  • Once the meat is browned, stir in the finely diced onion, minced garlic, and diced bell pepper. Sauté the mixture for about 3-4 minutes until the vegetables are tender and the onion becomes translucent.
  • Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and freshly ground black pepper. Stir everything together, allowing the spices to sauté for about 1 minute to enhance their flavors.
  • Pour in the can of diced tomatoes along with their juices, then add the broth, elbow macaroni, and kidney beans. Mix all the ingredients thoroughly to ensure even distribution.
  • Secure the lid on the Instant Pot, ensuring the valve is set to the Sealing position. Select the Manual or Pressure Cook setting and set the timer for 5 minutes at high pressure.
  • Once the cooking cycle is complete, carefully perform a quick release by switching the valve to Venting. Be cautious as hot steam will escape.
  • Open the lid and gently stir in the shredded sharp cheddar cheese. Mix until the cheese is fully melted and the chili mac becomes creamy.
  • Scoop the chili mac into individual bowls and top each serving with a sprinkle of freshly chopped cilantro for a touch of brightness.

Notes

For an extra twist, serve with a dollop of sour cream and jalapeño slices.
Keyword beef, chili, instant pot, macaroni, turkey