Instant Pot Chili Mac: 15-Minute Comfort Food You’ll Crave

You know those nights when you’re starving but can’t bear to spend hours in the kitchen? That’s exactly when my Instant Pot Chili Mac saves the day. I stumbled onto this recipe during one particularly chaotic week when my kids had back-to-back soccer games and my husband was working late. One pot, fifteen minutes, and boom—dinner’s ready with that perfect combo of hearty chili and comforting macaroni that makes everyone happy.

What I love most (besides the minimal cleanup) is how forgiving this dish is. Throw in whatever veggies you’ve got, adjust the spices to your taste, and it still turns out delicious every single time. It’s become my go-to comfort food that tastes like it simmered all day, even though it comes together faster than ordering takeout.

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Why You’ll Love This Instant Pot Chili Mac

Trust me, this isn’t just another pasta dish—it’s a game-changer for busy nights. Here’s why it’s become my family’s favorite:

• Done in 15 minutes flat (yes, really) from fridge to table
• One-pot wonder means no sink full of dishes
• The macaroni cooks right in the chili, soaking up all that amazing flavor
• Kids go crazy for it (but it’s secretly packed with protein and veggies)
• Tastes like you cooked all day when you barely lifted a finger

Seriously, it’s comfort food magic that never fails to hit the spot. If you’re looking for more quick comfort meals, check out my ideas for what to make for lazy dinner.

Ingredients for Instant Pot Chili Mac

Here’s everything you’ll need to make this cozy bowl of goodness – I promise it’s all simple stuff you probably already have in your pantry. The key is prepping everything before you start cooking since things move fast in the Instant Pot.

• 1 lb ground beef (or turkey if you prefer)
• 1 onion, diced – yellow or white works great
• 2 cloves garlic, minced (or 1 tsp jarred if you’re in a pinch)
• 1 bell pepper, diced – any color, I love red for sweetness
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) tomato sauce – plain, not pasta sauce
• 1 can (14.5 oz) diced tomatoes – don’t drain these
• 2 cups elbow macaroni – dry, no need to cook first
• 2 cups beef broth – low sodium is best
• 1 tbsp chili powder – adjust to your heat preference
• 1 tsp cumin – the secret flavor booster
• Salt and pepper to taste – I do about 1/2 tsp salt

That’s it, Simple, right? Now let’s get cooking.

How to Make Instant Pot Chili Mac

Alright, let’s dive into the magic. The beauty of this recipe is how everything cooks together in one pot, but there are a few key steps to get it just right. Don’t worry—I’ve made all the mistakes so you don’t have to.

Step 1: Sauté the Meat and Veggies

First, grab your Instant Pot and hit that “Sauté” button. Let it heat up for a minute—you’ll know it’s ready when the display says “HOT.” Add your ground beef and break it up with a wooden spoon (my kids love helping with this part). Cook until it’s browned but not fully cooked through—about 3 minutes.

Now toss in the diced onion, bell pepper, and garlic. This is where the flavor starts building. Sauté everything together for another 2-3 minutes until the onions turn translucent and the peppers soften. Pro tip: Don’t overcrowd the pot, or the veggies will steam instead of getting those delicious caramelized edges.

Step 2: Add Remaining Ingredients

Time to layer in the rest. Here’s the order I swear by for perfect texture: First, stir in the kidney beans (drained and rinsed—no one wants bean can liquid in their chili mac). Then add the tomato sauce, undrained diced tomatoes (that liquid is gold for flavor), beef broth, and all the spices. Give it a quick stir to combine.

Now, here’s the key: sprinkle the dry macaroni evenly over the top but don’t stir it in yet. Just press it gently into the liquid with your spoon. This keeps the pasta from clumping or sticking to the bottom. Trust me, I learned this the hard way after a few batches of glued-together noodles. If you want more one-pot inspiration, check out this one-pot chicken and quinoa recipe.

Step 3: Pressure Cook and Serve

Pop the lid on, make sure the valve is set to “Sealing,” and hit “Manual” or “Pressure Cook” for 5 minutes. Yes, just 5. The Instant Pot will take about 5-10 minutes to come to pressure—you’ll hear it hissing away.

As soon as the timer beeps, do a quick release (careful—steam is hot). Open the lid, give everything a big stir, and marvel at how the macaroni soaked up all that flavor. The sauce will thicken as it sits for a minute. Taste and add a pinch more salt if needed. Serve it up hot—maybe with a sprinkle of cheddar cheese if you’re feeling fancy.

Tips for Perfect Instant Pot Chili Mac

After making this dozens of times (sometimes at midnight for hungry teenagers), here are my can’t-live-without tips:

• Deglaze like your dinner depends on it – After sautéing, splash in a bit of broth to scrape up those tasty browned bits from the bottom. This prevents the dreaded “burn” notice and adds crazy flavor.
• Spice it your way – Start with 1 tbsp chili powder, then taste after cooking. Want more heat? Add cayenne or hot sauce. Kids eating? Cut the chili powder to 2 tsp.
• Cheese is magic – Stir in a handful of shredded cheddar right before serving for extra creaminess. Or go wild with a dollop of sour cream on top.
• Pasta perfection – Use regular elbows, not quick-cook. And whatever you do, don’t overcook – 5 minutes under pressure is plenty.

Ingredient Substitutions and Variations

One of my favorite things about this recipe is how easily you can tweak it based on what’s in your fridge or dietary needs. Here are my tried-and-true swaps:

• Meat alternatives: Ground turkey works beautifully instead of beef (just add an extra teaspoon of cumin for richness). For vegetarians, skip the meat entirely and double the beans—black beans and pinto beans both work great here.
• Pasta picks: Gluten-free elbows? No problem—they cook in the same time. Or try small shells for extra sauce pockets.
• Flavor boosters: Toss in a handful of frozen corn, diced jalapeños (seeds removed if you’re spice-shy), or even a splash of Worcestershire sauce for depth.

The beauty is, no matter what you swap, it still tastes like a big hug in a bowl. If you are interested in other ways to use ground turkey, see my turkey meatball sub bowls recipe.

Serving Suggestions for Instant Pot Chili Mac

Now for the fun part—dressing up your bowl of comfort. My family goes wild for these simple add-ons:

• Top it: A dollop of sour cream, shredded cheddar, or fresh cilantro adds the perfect finish
• Crunch it up: Crushed tortilla chips or oyster crackers give great texture
• Sidekicks: Garlic bread soaks up extra sauce, while a simple green salad balances the richness

Pro tip: Set up a toppings bar and let everyone customize their own bowl—dinner just got interactive. You can find more serving ideas on my Pinterest board.

Storing and Reheating Instant Pot Chili Mac

Here’s the good news – this chili mac tastes even better the next day. Just let it cool completely before tossing it in an airtight container. It’ll keep happily in your fridge for 3-4 days (though mine never lasts that long).

When reheating, add a splash of broth or water and warm it gently on the stove over medium-low heat. Microwaving works too – just stir every minute to prevent the pasta from turning mushy. Whatever you do, don’t boil it or you’ll end up with pasta paste.

Instant Pot Chili Mac FAQs

I’ve gotten so many questions about this recipe over the years—here are the ones that pop up most often with my tried-and-true answers:

Nutritional Information

Okay, let’s talk numbers—but remember, these can vary based on your specific ingredients (like using turkey instead of beef or low-sodium broth). Here’s the breakdown per generous 1-cup serving of this Instant Pot comfort food:

• Calories: Around 350
• Protein: 20g (thanks to that beef and beans combo)
• Carbs: 40g (mostly from the wholesome macaroni and veggies)
• Fat: 12g
• Fiber: 6g – not bad for a cozy meal

Pro tip: Want to lighten it up? Swap in ground turkey and whole wheat pasta—you’ll still get all that hearty flavor with fewer calories. For other healthy options, take a look at my healthy chicken salad with grapes and walnuts.

Final Thoughts

Now that you’ve got all my secrets, it’s your turn to make this Instant Pot magic happen. Give it a whirl this week—then come back and tell me how your family devoured it. Happy pressure cooking. If you are looking for more beef recipes, see my Instant Pot Beef Stew Recipe.