Easy Instant Pot Chili Mac

Name: Instant Pot Chili Mac
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pound ground beef; 1-10 ounce can Rotele; 1-15 ounce can chili beans; 1-15 ounce can crushed tomatoes; 16 ounces dried macaroni; 1 medium onion (diced); 2 garlic cloves (minced); 1 teaspoon salt; 2 teaspoons chili powder; 1 whole chipotle pepper (in adobo sauce); 2 teaspoons ground cumin; 3 cup beef broth ((substitute chicken broth)); 1/4 cup whole milk; 1/4 cup heavy cream; 4 ounces Velveeta (cubed); 4 ounces shredded cheddar cheese; 4 ounces sour cream

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This recipe for Instant Pot chili mac with beans is the perfect quick and easy weeknight meal! With everything cooked in one pot, you've got easy cleanup and a delicious dish that the whole family will love!

macaroni and meat sauce with cheese in a bowl with cilantro.

Tender macaroni, browned beef and onions in a creamy, cheesy tomato based sauce....you just can't go wrong thanks to the instant pot.

Instant pot meals are a lifesaver. Make simple recipes like these instant pot chicken fajitas, or knock some major time off the normal cook time and make instant pot beef short ribs.

Whatever you're looking for, the Instant Pot can do it, even instant pot pasta like this instant pot shrimp scampi! I mean, don't get me wrong, old fashioned chili mac is not hard, but this instant pot version is even easier.

This pressure cooker recipe is ready in under 20 minutes and the perfect meal for the whole family. And you barely have to do anything. Annnnnd...it's like the most ultra comfort food ever - right up there with this Instant Pot ground beef stroganoff we love so much.

And for mac and cheese lovers, you'll love this air fryer macaroni and cheese or this spicy mac and cheese if you like this recipe.

Jump to:

Why this instant pot chili mac recipe works
Ingredients
Variations and add-ins
Step by step instructions to make instant pot chili mac
Expert tips for ground beef chili mac and cheese
Frequently asked questions
More amazing instant pot recipes
Recipe
💬 Comments

Why this instant pot chili mac recipe works

It comes together in under 20 minutes, making it an ultra easy weeknight dinner that everyone in the family will love.
This chili mac in the instant pot is so versatile - you can add in other vegetables or even used ground turkey, pork or chicken to make it.
Because this is a one-pot dish, cleanup is ultra easy with only on pot used for cooking!
Most of the ingredients are staple ingredients, meaning you likely have everything you need to make this right in your pantry (save the ground beef).
It packed with delicious flavor, using spices like cumin, ground black pepper and smoky chipotle peppers.

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Ingredients

I keep this instant pot dinner classic with elbow macaroni, but you can also use penne, bowtie, spirals...any kind of bite sized pasta would work! I haven't tried it with spaghetti, but that would likely work too!

I recommend using 85/15 lean ground beef as it's the perfect combination of flavor and lean for the recipe. Any kind would work in a pinch though.

Velveeta is used for that ultra creamy texture, but you are welcome to substitute grated cheddar cheese. I recommend grating it from the block as it will melt easier.

Rotele is diced tomatoes with green chilies mixed. You can also use 10 ounces of dices tomatoes and a 4 ounce can of diced green chilies.

The remaining ingredients and amounts are listed in the recipe card at the bottom of the post.

cheese covered macaroni in a red meat sauce.

Variations and add-ins

Substitute pinto beans, kidney beans, white beans, black beans, or even chickpeas for the chili beans. You can also omit the beans if you prefer.
Add chopped vegetables (green bell pepper or red bell pepper, broccoli, cauliflower, green beans. etc.).
Add an extra chipotle pepper or diced hot pepper for some additional spice or add a pinch (¼ teaspoon) of cayenne pepper or chili powder.
Substitute any ground meat like ground turkey, chicken, pork or bison for the ground beef. Or leave the meat out entirely to make this a vegetarian dish.
If you don't like Velveeta, you can substitute sharp cheddar cheese or Monterey jack cheese (or a combo of both) for it.

Step by step instructions to make instant pot chili mac

raw ground beef in a pot. — **Step 1**: Set instant pot to saute (normal). Add the ground beef and cook the beef until browned (no pink left). Drain and discard the excess fat.

ground beef and onions in a pot. — **Step 2**: Add the onions and garlic to the Instant Pot and cook until softened while you scrape the bottom of the pot (about 2 minutes). Add the beef back in.

ground beef, onions and beans in a pot with seasoning. — **Step 3**: Turn the Instant Pot off and add the seasonings, beans and broth and stir.

crushed tomatoes in a pot. — **Step 4**: Add the rotele, beef broth and crushed tomatoes and spread over the top of the beef mixture. DO NOT STIR.

uncooked macaroni in an orange broth. — **Step 5**: Pour the macaroni on top and press it down until the macaroni is submerged. DO NOT STIR. Secure the lid and pressure cook on high pressure for 5 minutes (4 minutes for al dente pasta). Use the quick release valve to release the pressure.

chili, macaroni and cheese in an instant pot. — **Step 6**: Remove the lid and stir in the cream, milk and Velveeta cheese. Stir in the cheese until it has fully melted.

Serve hot with sour cream and topped with shredded cheese. You can also top with chopped cilantro (optional).

Expert tips for ground beef chili mac and cheese

Drain the beef before adding the other ingredients. If you keep too much grease in the pot, you'll end up with a greasy mess.
Push the pasta down into the sauce (lightly - just so it's covered) with a spoon, but don't stir it.
For firmer pasta, pressure cook on high for 4 minutes (firm) or 3 minutes (extra firm).
Don't stir the tomato sauce in or your Instant Pot may give you a burn warning. Just pour it on top of the other ingredients.

Frequently asked questions

What is the difference between goulash and chili mac?

American stye goulash is not typically made with beans, which is the main difference between chili mac and goulash. Both are typically made with ground turkey or beef (most common) as well as pasta and cheese.

How to store leftover chili mac.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet on medium heat or a microwave until warmed through.

Leftovers can also be frozen in an airtight container for up to 6 months. Thaw in the fridge overnight and reheat according to above instructions. Note the pasta can be slightly mushy when freezing and thawing out.

More amazing instant pot recipes

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