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serving chili mac from the Instant Pot with a wooden spoon

Instant Pot Chili Mac

Instant Pot chili mac and cheese is a super satisfying one pot meal you can make all in one pot. Topped with ooey, gooey cheese!

Course Main Course
Cuisine American, Tex Mex
Keyword Instant Pot chili mac, pressure cooker chili mac
Prep Time 10 minutes
Cook Time 16 minutes
Come to pressure 20 minutes
Total Time 46 minutes
Servings 8 servings
Calories 422 kcal
Author Marjorie @APinchOfHealthy


  • Cooking spray (optional, I did not use any)
  • 1 pound ground beef (I used 85/15)
  • 3 cloves garlic minced
  • 1 onion diced (I used sweet yellow)
  • 4 cups beef stock (chicken or vegetable work too)
  • 14.5 ounces can diced tomatoes undrained
  • 1 can kidney beans drained and rinsed
  • 4 ounces green chilies small, 4 ounce can undrained
  • 1 Tablespoon chili powder
  • 1 Tablespoon cumin
  • salt and pepper to taste
  • 16 ounces elbow macaroni pasta (or other pasta - I used fusilli today)
  • 1 1/2 cup shredded cheddar cheese (Mexican blend, cheddar or Monterey Jack are all great)


  1. Using the sauté setting, Brown the ground beef and onions until crumbly, about 8 minutes.

  2. Add garlic and cook one minute more.

  3. Drain off grease, if desired. I sometimes skip this step if I use extra lean (85/15 or leaner).
  4. To the meat mixture, add the tomatoes, beans, green chilies, beef stock, cumin, chili powder and pasta; stir together. All of the pasta does not have to be submerged, but I make sure and get all of it wet, at least.

  5. Put the lid on, lock it, and cook on low pressure for 2 minutes.

  6. Allow the pot to release naturally for 5 minutes, and quick release the remaining pressure by turning the pressure release valve.

  7. After the pot is fully depressurized, take the lid off and give everything a good stir. There will still be some liquid. After stirring, allow the pot to sit with the lid off for about 5 minutes.

  8. Give it one more good stir, making sure the beans and pasta are somewhat evenly distributed.

  9. Top with cheese, and re cover to allow the cheese to melt for 3 to 5 minutes.
  10. Serve immediately.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.


Nutrition Facts
Instant Pot Chili Mac
Amount Per Serving
Calories 422 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 59mg20%
Sodium 577mg25%
Potassium 579mg17%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 3g3%
Protein 25g50%
Vitamin A 578IU12%
Vitamin C 8mg10%
Calcium 201mg20%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.