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macaroni and meat sauce with cheese in a bowl with cilantro

Instant Pot Chili Mac

This recipe for Instant Pot Chili Mac 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!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 522kcal


  • Instant Pot/Pressure Cooker



  • Turn on the saute (normal) function on the Instant Pot. Add the ground beef and cook until browned (no pink left). Drain and set aside.
  • Add the onions and garlic to the Instant Pot and cook until softened. Add the beef back in.
  • Turn the Instant Pot off and add the spices, chipotle pepper, beans and broth and stir.
  • Add the rotele, crushed tomatoes and spread over the top of the beef mixture without stirring.
  • Pour the macaroni on top and press it down into the liquid. DO NOT STIR.
  • Pressure cook for 5 minutes, then use the quick release to release any pressure. 
  • Stir in the cheese, cream and milk. Continue stirring until the cheese has melted.
  • Serve hot with sour cream and shredded cheese.


  1. 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.
  2. Push the pasta down into the sauce (lightly - just so it's covered) with a spoon, but don't stir it.
  3. Substitute ground turkey, chicken or bison for the ground beef. 
  4. Add an extra chipotle pepper or diced hot pepper for some additional spice.


Serving: 1cup | Calories: 522kcal | Carbohydrates: 48g | Protein: 26g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 1038mg | Potassium: 498mg | Fiber: 3g | Sugar: 5g | Vitamin A: 653IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 3mg