Description
A comforting and cheesy instant pot chili mac and cheese that combines savory ground beef, tender elbow macaroni, and creamy cheddar cheese all cooked together in one pot. This quick and easy recipe is perfect for a hearty weeknight dinner and can be customized with your favorite toppings for extra flavor.
Ingredients
Meat & Aromatics
- 1 lb ground beef (or turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
Chili Base
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans or black beans, drained & rinsed
- 2 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika (optional)
Other Ingredients
- 3 cups beef or chicken broth
- 8 oz elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
- Salt & pepper to taste
Optional Toppings
- Sour cream
- Green onions
- Jalapeños
- Cilantro
Instructions
- Sauté Ground Beef and Onions: Set your Instant Pot to the Sauté setting and add the ground beef along with diced onions. Cook, breaking up the meat as it browns, until meat is fully cooked and onions are softened. Drain excess grease if necessary to avoid a greasy dish.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn.
- Add Remaining Ingredients: To the pot, add the diced tomatoes (with their juices), drained beans, chili powder, cumin, smoked paprika (if using), broth, and uncooked elbow macaroni. Stir everything thoroughly to combine evenly.
- Pressure Cook: Seal the Instant Pot lid and set the valve to sealing. Select High Pressure and cook for 4 minutes.
- Quick Release Pressure: Once the cook time is up, carefully perform a quick release of the pressure by turning the valve to venting.
- Add Cheese: Open the lid and stir in the shredded cheddar cheese until melted and the mixture is creamy and well combined.
- Season and Serve: Taste the chili mac and cheese, adjusting salt and pepper as desired. Serve hot with optional toppings such as sour cream, green onions, jalapeños, or cilantro for extra flavor and texture.
Notes
- For a thicker and creamier sauce, stir in ¼ cup cream or an additional ½ cup of shredded cheese after pressure cooking.
- Add vegetables like corn or diced bell peppers along with spices in step 3 for more nutrition and color.
- To make this gluten-free, use gluten-free elbow pasta and reduce the pressure cook time to 3 minutes to avoid overcooking.
- If you like it spicy, add a pinch of cayenne pepper or a dash of hot sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus pressure build-up and release)
- Category: Dinner, One-Pot Meal, Instant Pot
- Method: Instant Pot
- Cuisine: American / Tex-Mex Inspired
