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Instant Pot Chili Mac and Cheese
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4.84 from 25 votes

Instant Pot Chili Mac and Cheese

This Instant Pot Chili Mac and Cheese is the ultimate comfort food! It’s a cheesy one-pot pasta recipe that’s filled with hearty flavours.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Pasta
Cuisine: American
Servings: 8 servings
Calories: 486kcal

Ingredients

  • 1 tbsp olive oil
  • 1 lb extra-lean ground beef
  • 1 yellow onion, diced
  • 4 celery stalks, chopped
  • 4 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp each salt & pepper
  • 1 can kidney beans, rinsed and drained
  • 1 (796mL) can Diced tomatoes
  • 3 cups beef broth
  • 1 lb dried macaroni pasta
  • 1 green pepper, diced
  • 2 cups grated cheddar cheese, divided
  • Fresh chopped parsley (optional garnish)

Instructions

  • Add olive oil to Instant Pot and select saute mode. Saute ground beef for 4-5 minutes until lightly browned. Turn off saute mode and add onion, celery, garlic, chili powder, cumin, salt & pepper, kidney beans, diced tomatoes, broth and pasta in that order.
  • Cook on high pressure for 4 minutes then do a quick release of pressure. Remove lid and stir in green pepper and 1 cup of cheese.
  • Serve in large bowls and top each serving with remaining cheese and garnish with fresh parsley if desired. Serve and enjoy!

Stovetop instructions

  • Heat a large pot over medium-high heat. Saute ground beef for 4-5 minutes until browned. Add onion and celery, sauteeing another 5 minutes. Add garlic, chili powder, cumin, salt & pepper, kidney beans, diced tomatoes, broth and pasta, then bring to a boil.
  • Simmer for 20 minutes until liquid has absorbed and pasta is cooked through, adding green peppers in during the last 5 minutes of cooking time. Stir in 1 cup of cheese, then serve in bowls with parsley as a garnish (if desired). Enjoy!

Video

Notes

Add in some extra veggies like carrots, peas and spinach.
Make this recipe on the stovetop if you don’t have an Instant Pot handy.
Store the leftovers in the fridge for 5 days. Reheat in the microwave for 2-3 minutes, stirring halfway through.
Freeze this dish for 3 months. Reheat it from frozen in the microwave for 6-7 minutes or in the oven for 30-40 minutes at 375 F.

Nutrition

Calories: 486kcal | Carbohydrates: 37g | Protein: 33g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 87mg | Sodium: 1052mg | Potassium: 740mg | Fiber: 8g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 24.8mg | Calcium: 300mg | Iron: 4.5mg