Instant Pot Chili Mac is packed with flavor yet easy to make. Ground beef is sauteed with onions, green pepper, and garlic, then cooked in broth with dry pasta and spices. This simple dinner is a kid-favorite! Gluten-free.
If you are new to the world of cooking with an instant pot – welcome! You will quickly learn that instant pot meals are a lifesaver. In just a short time, an entire meal can be prepped, cooked and served that the whole family enjoys. And if you are obsessed with your instant pot like us, get ready!
This instant pot chili mac recipe is definitely one of those meals that you will make time and time again. Inspired by our Chili Mac Casserole, a family favorite camping dish, the instant pot version is packed with just as much flavor!
Looking for other chili recipes? Our Halloween Chili, Chili Lasagna and Southwest Chicken Chili are fan favorites!
Table of Contents
Ingredients
- 1 pound lean ground beef
- 1 small onion, diced
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 6 ounce can tomato paste
- 28 ounce can crushed tomatoes
- 16 ounce can pinto beans do not drain
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounce dry whole wheat elbow pasta
- 3 cups chicken broth
- 1/2 cup shredded sharp cheddar cheese
How To Make Instant Pot Chili Mac
1. Turn instant pot to sauté mode. Add ground beef, onion, peppers, and garlic to the bottom of the instant pot. Cook until beef is browned and onions are translucent.
Sautéing Tip: “Translucent” means that you should be able to almost see through the onions. Watch the onions turn from solid white in color to translucent while shrinking in size. The onions will also start smelling sweet because sautéing helps onions develop a sweet flavor.
2. Add the rest of the ingredients (except the cheese). Stir the tomato paste into the ground beef. Add the crushed tomatoes, beans, chili powder, cumin, salt, and pepper. Spread the dry pasta across the top – DO NOT STIR. Add the chicken broth on top and do not stir. Cover and turn valve to sealing.
3. Cook. Set instant pot to high pressure and cook for 4 minutes. It will take about 10 minutes to come to pressure and start counting down. Once the 4 minutes are over, do a quick release. Add the cheese, stir and serve! Top with additional cheese and green onions if desired.
FAQ
Yes. The ground beef can be swapped for ground turkey, chicken or pork for a different variation.
Chili mac only requires 4 minutes of cooking time. Remember that it can take about 10 minutes to come to pressure and then starts cooking.
Absolutely! This recipe can be made ahead of time and even frozen to reheat at a later date. Check out our How To Freeze Cooked Pasta guide to learn the tips and tricks to freezing noodles.
Instant Pot Pasta Tips
- Do NOT stir. Stirring the pasta could result in gummy noodles that are clumped together.
- Add enough liquid. Pour liquid into the instant pot until the pasta is completely covered to prevent the “BURN” message from appearing during cooking.
- Lower the cooking time. Cut the time on the back of the pasta box in half to prevent the noodles from being mushy and overcooked.
- Top with cheese. Add the cheese after the pasta is cooked.
Other Simple Dinner Recipes
- Chicken Sausage & Veggies Sheet Pan Dinner
- Cajun Shrimp and Rice Foil Packs
- Steak Skillet Nachos
- Mac and Cheese (Low Sodium)
- Canned Tuna Pasta Recipe
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Instant Pot Chili Mac
Ingredients
- 1 pound lean ground beef ✅
- 1 small onion, diced
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 6 ounce can tomato paste ✅
- 28 ounce can crushed tomatoes ✅
- 16 ounce can pinto beans ✅
- 2 tablespoons chili powder ✅
- 1 tablespoon cumin ✅
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounce dry gluten-free elbow pasta
- 3 cups chicken broth ✅
- 1/2 cup shredded sharp cheddar cheese ✅
Instructions
- ⭐️Turn instant pot to saute mode. Add ground beef, onion, peppers, and garlic to the bottom of the instant pot. Cook until beef is browned and onions are translucent.1 pound lean ground beef, 1 small onion, diced, 1 small bell pepper, diced, 2 cloves garlic, minced
- ⭐️Add the rest of the ingredients (except the cheese). Stir the tomato paste into the ground beef. Add the crushed tomatoes, beans, chili powder, cumin, salt, and pepper. Add the dry pasta spread across the top – Do NOT STIR. Add the chicken broth on top and do not stir. Cover and turn valve to sealing.6 ounce can tomato paste, 28 ounce can crushed tomatoes, 16 ounce can pinto beans, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon salt, 1/2 teaspoon pepper, 8 ounce dry gluten-free elbow pasta, 3 cups chicken broth
- ⭐️Cook. Set instant pot to high pressure and cook for 4 minutes. It will take about 10 minutes to come to pressure and start counting down. Once the 4 minutes are over, do a quick release. Add the cheese, stir and serve! Top with additional cheese and green onions if desired.1/2 cup shredded sharp cheddar cheese
Notes
Nutrition
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eileen says
i would like to try this recipe for my grandkids, I do not have a instant pot
After I saute everything would I just make the pasta on the side then add it?
Any suggestions would be helpful
Thank You
Jodi Danen, RDN says
Hi Eileen! You definitely can cook on the stovetop as you mentioned and then just add the cooked pasta to it. I hope your grandkids enjoy it!