Can I use dry beans instead of canned?

Technically yes, but it changes everything. Dry beans need soaking and longer cooking—I'd recommend cooking them separately first. Honestly? The canned beans make this pressure cooker pasta so much faster while still tasting amazing.

How do I prevent mushy pasta?

Two secrets: 1) Use regular (not quick-cook) elbow macaroni, and 2) Don't stir the pasta into the liquid before pressure cooking—just lay it on top. That 5-minute cook time is perfect for al dente noodles.

Can I double the recipe?

Careful—Instant Pots have max fill lines for a reason. I've successfully made 1.5x this IP comfort food recipe in my 6-quart pot, but any more risks clogging the valve. When doubling, use an 8-quart model.

Why quick release instead of natural?

Natural release keeps cooking the pasta—you'll end up with mush. Quick release stops the cooking right at that perfect tender-but-not-soft moment for your chili mac.

Can I freeze leftovers?

Absolutely, Though the pasta texture changes slightly. Thaw overnight in the fridge, then reheat with extra broth to bring it back to life. Still tastes like cozy perfection.

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

Name: Instant Pot Chili Mac: 15-Minute Comfort Food You'll Crave
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 can (15 oz) kidney beans, drained; 1 can (15 oz) tomato sauce; 1 can (14.5 oz) diced tomatoes; 2 cups elbow macaroni; 2 cups beef broth; 1 tbsp chili powder; 1 tsp cumin; Salt and pepper to taste

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

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and quick Instant Pot Chili Mac that combines the flavors of chili and macaroni in one dish.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Yield: 6 servings
Category: Main Dish
Method: Pressure Cooking
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

1 lb ground beef
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can (15 oz) kidney beans, drained
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
2 cups elbow macaroni
2 cups beef broth
1 tbsp chili powder
1 tsp cumin
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Set the Instant Pot to sauté mode and brown the ground beef.
Add onion, garlic, and bell pepper. Cook until softened.
Stir in kidney beans, tomato sauce, diced tomatoes, macaroni, beef broth, chili powder, cumin, salt, and pepper.
Close the lid and set to manual high pressure for 5 minutes.
Quick release the pressure and stir before serving.

Notes

You can substitute ground turkey for ground beef.
Add cheese on top for extra flavor.

Find it online: https://recipeszest.com/instant-pot-chili-mac-recipe-easy-comfort-food/