Description
Instant Pot Chili Mac and Cheese is a comforting and hearty one-pot meal that combines flavorful chili with creamy macaroni and cheese. Perfect for busy weeknights, this recipe delivers bold taste with minimal cleanup, featuring ground beef, spices, beans, tomatoes, pasta, and melty cheddar cheese all cooked together in an Instant Pot.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Canned and Dry Ingredients
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 cups beef broth
- 2 cups elbow macaroni, uncooked
Dairy
- 2 cups shredded cheddar cheese
- 1/2 cup milk or heavy cream
Instructions
- Sauté Ground Beef and Onion: Set the Instant Pot to the Sauté function. Add olive oil, ground beef, and diced onion to the pot. Cook until the beef is fully browned and the onions have softened. Drain any excess grease if needed to avoid a greasy base.
- Add Garlic: Add minced garlic to the pot and cook for about 30 seconds, stirring constantly, until fragrant but not burnt.
- Season the Mixture: Stir in chili powder, ground cumin, paprika, salt, and black pepper, coating the meat and onions evenly with the spices.
- Add Remaining Ingredients: Pour in the diced tomatoes, drained kidney beans, beef broth, and uncooked elbow macaroni. Stir everything well to combine and ensure the macaroni is mostly submerged in liquid for even cooking.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the Sealing position. Cook on High Pressure for 5 minutes to allow the flavors to meld and pasta to cook perfectly.
- Release Pressure: Once cooking has finished, perform a quick pressure release by carefully switching the valve to Venting to release the steam rapidly.
- Make it Creamy: Open the lid and stir in the milk (or heavy cream) and shredded cheddar cheese. Stir until the cheese has melted completely and the mixture is creamy and cohesive.
- Final Taste and Serve: Taste the chili mac and cheese and adjust seasoning if needed. Serve immediately for the best creamy texture.
Notes
- For a creamier texture, add extra cheese or a splash of milk when stirring in dairy.
- Ground turkey or chicken can be substituted for ground beef for a leaner option.
- This dish is best served immediately as the pasta tends to absorb liquid and thicken if left to sit.
- To make this recipe gluten-free, use gluten-free elbow macaroni.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
