Name: Instant Pot Chili Mac
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: ¼ tsp black pepper; ½ tsp salt; 1 (15 oz) can diced tomatoes; 1 (15 oz) can kidney beans, drained and rinsed; 1 cup shredded cheddar cheese; 1 lb lean ground beef; 1 medium onion, diced; 1 tsp ground cumin; 2 cups elbow macaroni; 2 cups low-sodium beef broth; 2 tbsp chili powder; 3 cloves garlic, minced; Optional garnish: fresh cilantro, chopped

Savor Instant Pot Chili Mac, a hearty, healthy dinner blending spicy chili and cheesy macaroni. This quick, one-pot dish delivers bold Tex-Mex flavors, perfect for busy weeknights with minimal cleanup.

Why You’ll Love This Recipe

Instant Pot Chili Mac is a comforting, family-friendly meal that combines the bold, spicy flavors of chili with the cheesy goodness of macaroni in one convenient pot. Ready in under 30 minutes, this healthy, protein-packed dish is perfect for busy weeknights, offering a satisfying balance of nutrition and indulgence. The Instant Pot makes it effortless, with minimal cleanup and maximum flavor. Its customizable ingredients let you adjust the spice or swap proteins to suit your family’s tastes, making it a versatile, budget-friendly favorite that pairs well with a side salad or cornbread for a complete meal.

Recipe Tips and Tricks

Brown Beef Well: Sauté beef until fully browned to enhance flavor and texture.
Deglaze the Pot: Scrape up browned bits with broth to prevent burn warnings and enrich the sauce.
Layer Ingredients: Add pasta and liquid last to ensure even cooking without sticking.
Quick Release Carefully: Release pressure manually but cautiously to avoid hot liquid splatter.
Adjust Thickness: If too thin, simmer on sauté mode; if too thick, add more broth.
Add Cheese Gradually: Stir in cheese slowly off heat for a smooth, creamy finish.

Yield: 6 Servings

Instant Pot Chili Mac

Instant Pot Chili Mac, a hearty, cheesy dish with bold chili flavors, perfect for quick, healthy dinners.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 35 minutes

Ingredients

¼ tsp black pepper
½ tsp salt
1 (15 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 cup shredded cheddar cheese
1 lb lean ground beef
1 medium onion, diced
1 tsp ground cumin
2 cups elbow macaroni
2 cups low-sodium beef broth
2 tbsp chili powder
3 cloves garlic, minced
Optional garnish: fresh cilantro, chopped

Instructions

Prep Ingredients: Dice onion, mince garlic, and rinse kidney beans for a flavorful start.
Sauté the Beef: Set Instant Pot to sauté; cook beef until browned, about 5 minutes, then drain excess fat.
Add Aromatics: Stir in onion and garlic; sauté for 3 minutes until softened and fragrant.
Deglaze the Pot: Add ½ cup beef broth, scraping up browned bits to prevent burn warnings.
Add Seasonings: Sprinkle chili powder, cumin, salt, and pepper; stir to coat beef evenly.
Layer Ingredients: Add diced tomatoes, kidney beans, macaroni, and remaining broth; do not stir.
Pressure Cook: Secure lid, set to high pressure for 5 minutes; allow 5-minute natural release, then quick release.
Stir in Cheese: Open lid, stir in cheddar cheese until melted and creamy; adjust seasoning if needed.
Check Consistency: If too thick, add a splash of broth; if too thin, simmer on sauté mode for 2-3 minutes.
Serve with Flair: Ladle into bowls, garnish with cilantro, and enjoy this hearty, cheesy chili mac!

Notes

Ensure pasta is fully submerged in liquid to cook evenly and avoid sticking.
For a creamier texture, add a splash of cream or extra cheese after cooking.
Leftovers are great in tacos or as a topping for baked potatoes.
Serve with cornbread, tortilla chips, or a side salad for a complete meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 404Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 86mgSodium 788mgCarbohydrates 29gFiber 6gSugar 2gProtein 34g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Ground Beef: Lean ground beef (85/15) balances flavor and fat; ground turkey is a leaner option.
Macaroni: Elbow macaroni holds sauce well; small shells or rotini can substitute.
Kidney Beans: Canned kidney beans add heartiness; rinse to reduce sodium.
Diced Tomatoes: Canned diced tomatoes provide tangy depth; fire-roasted adds smokiness.
Onion: Diced yellow onion builds a savory base; red onion is milder.
Garlic: Freshly minced garlic adds bold aroma; garlic powder works in a pinch.
Chili Powder: A quality blend delivers authentic heat; adjust for spice preference.
Cheddar Cheese: Shredded cheddar melts smoothly; freshly grated avoids additives.

Variations and Substitutions

Protein Swap: Use ground turkey, chicken, or plant-based meat for a vegetarian option.
Bean Alternatives: Swap kidney beans for black beans, pinto beans, or chickpeas for variety.
Spicy Kick: Add jalapeños, cayenne, or hot sauce for extra heat.
Vegetarian Option: Omit beef, use vegetable broth, and double beans for a meatless dish.
Gluten-Free: Use gluten-free pasta and ensure broth and spices are gluten-free.
Cheese Swap: Try Monterey Jack, pepper jack, or vegan cheese for different flavors.
Veggie Add-Ins: Include bell peppers, corn, or zucchini for extra nutrition and texture.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat gently to maintain texture.
Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
Reheating: Warm in a skillet or microwave with a splash of broth to restore consistency.
Meal Prep: Portion into containers for quick lunches or dinners throughout the week.