There is something incredibly satisfying about a dish that combines creamy, cheesy macaroni with the bold, hearty flavors of chili. The Instant Pot Chili Mac and Cheese Recipe is a magical marriage of comfort food classics, resulting in a meal that’s ready in under thirty minutes yet feels like it’s been simmering all day. Perfect for chilly evenings or anytime you crave warmth in a bowl, this dish is not only quick and easy but packed with texture and flavor that your entire family will adore.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity. Each ingredient plays a vital role, whether it’s building the robust chili flavor, creating creamy pasta, or adding just the right amount of cheesy goodness. Having these essentials ready will make cooking effortless and enjoyable.
- 1 pound ground beef: The foundation of hearty flavor and protein to make this dish filling.
- 2 cups elbow macaroni: Classic mac and cheese pasta shape that holds sauce perfectly.
- 1 can chili beans: Adds that distinct chili texture and taste along with some fiber.
- 2 cups beef broth: Infuses richness and moisture, ensuring tender pasta and bold depth.
- 1 cup shredded cheddar cheese: Melts in beautifully for that creamy, irresistible finish.
- 1 teaspoon chili powder: Brings warmth and just the right kick of spice to tie everything together.
How to Make Instant Pot Chili Mac and Cheese Recipe
Step 1: Brown the Ground Beef
Begin by turning your Instant Pot to the sauté setting and cooking the ground beef until it’s thoroughly browned. This step builds flavor through caramelization and sets the stage for the chili elements to come. Drain excess fat if you prefer a leaner dish.
Step 2: Combine Pasta and Ingredients
Next, add the elbow macaroni, chili beans (with their sauce), beef broth, and chili powder directly into the Instant Pot. Give it a gentle stir to ensure everything is evenly distributed but avoid stirring too much, which could cause the pasta to stick.
Step 3: Pressure Cook the Mixture
Seal the lid securely and set your Instant Pot to cook on High Pressure for just 4 minutes. This quick cooking time perfectly softens the macaroni while melding the bold chili flavors into the dish.
Step 4: Release Pressure and Add Cheese
Once cooking is complete, perform a quick release to let out the steam safely. Open the lid and immediately stir in the shredded cheddar cheese until it melts seamlessly, transforming the chili mixture into a creamy, cheesy delight.
Step 5: Let It Rest and Thicken
For the best texture, allow your chili mac and cheese to sit for about 5 minutes in the pot off heat. This helps the sauce thicken and the flavors come together beautifully before serving.
How to Serve Instant Pot Chili Mac and Cheese Recipe
Garnishes
To elevate this dish even further, sprinkle freshly chopped green onions, diced jalapeños, or a dollop of sour cream on top. These garnishes add visual appeal and extra bursts of flavor that make each bite exciting.
Side Dishes
This hearty meal pairs wonderfully with simple side dishes like a crisp green salad, roasted vegetables, or warm cornbread. The sides provide a refreshing contrast to the rich and creamy chili mac and cheese.
Creative Ways to Present
Serve this Instant Pot Chili Mac and Cheese Recipe in individual ramekins for a cozy, personalized touch. You can also sprinkle extra cheese and broil the tops briefly to create a golden, bubbling crust—turning an everyday meal into a special occasion feast.
Make Ahead and Storage
Storing Leftovers
Leftover chili mac and cheese stores great in an airtight container in the refrigerator for up to 3 days. Its flavors even deepen with a little time, making it an easy and delicious next-day lunch.
Freezing
You can freeze portions in freezer-safe containers for up to 2 months. Just be sure to thaw it overnight in the fridge for even reheating and best texture.
Reheating
Reheat leftovers gently on the stove or microwave, adding a splash of broth or milk to restore creaminess. Stir often to prevent sticking and enjoy a meal that tastes like it’s freshly made.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply swap the ground beef for plant-based crumbles or extra beans, and use vegetable broth instead of beef broth. The chili powder and cheese will keep that rich, comforting flavor.
Is this recipe gluten-free?
Yes, if you choose gluten-free elbow macaroni, this recipe is naturally gluten-free and perfect for those avoiding gluten in their diets.
Can I use a different type of cheese?
Certainly! Cheddar is classic, but feel free to experiment with Monterey Jack, pepper jack, or even a smoky gouda for unique twists on the flavor.
What if I don’t have an Instant Pot?
You can still make this on the stove by browning the beef separately, then simmering the pasta, beans, broth, and spices in a pot until the pasta is tender. Stir in cheese last and serve warm.
How spicy is this recipe?
The chili powder adds gentle warmth without overwhelming heat. Adjust the amount or add fresh chilies if you want more kick, or keep it mild for family-friendly comfort.
Final Thoughts
The Instant Pot Chili Mac and Cheese Recipe truly brings together the heartiest flavors and quickest cooking times, making it an unbeatable choice for busy nights when comfort food cravings strike. Once you try it, this creamy, saucy bowl of goodness will likely become a regular favorite—just like it did for me. So go ahead, warm your soul with this one-pot wonder!
Print
Instant Pot Chili Mac and Cheese Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Instant Pot Chili Mac and Cheese combines creamy, cheesy macaroni with flavorful chili, creating a quick and comforting one-pot meal perfect for busy weeknights or cozy dinners.
Ingredients
Meat
- 1 pound ground beef
Pasta and Beans
- 2 cups elbow macaroni
- 1 can chili beans (15 oz)
Liquids and Broth
- 2 cups beef broth
Seasonings
- 1 teaspoon chili powder
Cheese
- 1 cup shredded cheddar cheese
Instructions
- Sauté the Beef: Set your Instant Pot to the sauté function and cook the ground beef until fully browned, breaking it apart with a spatula as it cooks. This step develops flavor and ensures the beef is cooked through.
- Add Remaining Ingredients: Add the elbow macaroni, chili beans with their sauce, beef broth, and chili powder to the Instant Pot. Stir gently to combine everything evenly, making sure the pasta is submerged in the liquid.
- Pressure Cook: Seal the Instant Pot lid and set it to cook on High Pressure for 4 minutes. This allows the pasta to cook quickly and absorb the chili flavors.
- Quick Release Pressure: Once the cook time is complete, carefully perform a quick pressure release to release the steam and stop the cooking process.
- Incorporate Cheese: Open the lid and immediately stir in the shredded cheddar cheese until it melts completely, creating a creamy, cheesy sauce that coats the macaroni and chili mixture.
Notes
- Let the chili mac sit for 5 minutes after cooking to thicken up the sauce.
- Use gluten-free elbow macaroni to make this dish gluten-free if needed.
- For a spicier version, add additional chili powder or a splash of hot sauce during cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
