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Instant Pot Chili Mac

Instant Pot Chili Mac

Jennie Duncan
With little prep time and only being cooked in one pot for easy cleanup, this Instant Pot Chili Mac is a game changer for a great quick and easy family dinner.
Prep Time 5 mins
Cook Time 30 mins
Course Dinner, Instant Pot, Main Course
Cuisine American, Pasta, Tex-Mex
Servings 8 servings
Calories 596 kcal


  • 1 tablespoon oil
  • 1 pound ground beef
  • 1 medium red onion (chopped)
  • 1 medium green bell pepper (diced)
  • 15 oz kidney beans (rinsed and drained)
  • 28 oz canned diced tomatoes
  • 2 cups beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 4 ½ cups elbow macaroni pasta uncooked (I used a spiral style but any will work)
  • 1 ½ cups cheddar cheese (shredded)
  • ¼ cup green onions (chopped)


  • Start by pressing sauté mode on the instant pot then add in oil and wait 3 minutes. 
  • Once your oil is hot, add in your ground beef and sauté, during cooking, with the help of a wooden spoon, break it into small pieces. Cook the beef until fully browned. 
  • Next, add in chopped onion and diced bell pepper and cook for another 5 minutes until your vegetables are tender.
  • Add in drained kidney beans, diced tomatoes, broth, chili powder, cumin, salt, pepper, elbow macaroni, and 1 cup of shredded cheese. Give everything a good stir.
  • Close the lid, and place the valve in sealing mode. Then select the high pressure and cook for 5 minutes. Remember that it will take about 20 minutes of the pressure to rise and start cooking. 
  • Once cooked, release the pressure immediately, open the lid and stir it. 
  • Serve hot and add more cheese and green onion.


Calories: 596kcalCarbohydrates: 78gProtein: 33gFat: 17gSaturated Fat: 7gTrans Fat: 1gCholesterol: 58mgSodium: 565mgPotassium: 886mgFiber: 8gSugar: 6gVitamin A: 715IUVitamin C: 23mgCalcium: 235mgIron: 5mg
Keyword Chili Mac, Instant Pot Chili Mac
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