Delicious Instant Pot Chili Mac Recipe : An effortless, gooey Instant Pot Chilli Mac! This recipe is comfort food perfection. A fantastic dinner made by combining two classics—ideal for hectic weeknights! Thanks to the instant pot, this meal may be prepared in just 25 minutes using common kitchen and pantry items!
Delicious Instant Pot Chili Mac Recipe
On the blog, my one-pot chilli mac & cheese is a huge hit, but I wanted to simplify it even more for you all! The entire cooking time in my dependable instant pot is just about ten minutes! This is the ideal dinner for hectic weeknights or back to school!
Ingredients
- 1 pound ground beef (extra lean)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- ¼ teaspoon cayenne pepper
- 1 teaspoon cumin (ground)
- 1 tablespoon chili powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 15 ounce kidney beans (or black beans, rinsed and drained (1 can))
- 4 cups chicken broth (or water)
- 12 ounce elbow macaroni
- 2 cups cheddar cheese (shredded)
- 2 tablespoon parsley (for garnish)
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Instructions
Set your Instant Pot to the sauté setting to begin the preparation process. (For comprehensive usage instructions for your instant pot, go to the manufacturer’s handbook.)
Cook Beef: Using a wooden spoon, break up the ground beef after adding it to the Instant Pot along with the onion and garlic. Cook until the flesh is no longer pink, about 3 minutes.
Incorporate Ingredients: Include the elbow macaroni, tomatoes, beans, cumin, chilli powder, salt, and pepper. Shake well, scraping down the sides to get rid of any particles that have stuck. Shut the cover. Close the valve and give the Instant Pot five minutes on Manual/High Pressure.
When the Instant Pot cycle is over, quickly reduce the pressure, open the lid, and give it a good stir. Then, proceed to serve. Add the cheese and sprinkle the parsley on top. Assist.
Notes
When using your instant pot, always refer to the manufacturer’s instructions!
You are welcome to make this recipe vegetarian by omitting the meat.
If you would want, you may use different kinds of proteins! Ground chicken, turkey, etc.
Try experimenting with different spices and ingredients to personalise this dish!
Remaining instant pot chilli mac should be kept chilled for up to four days in an airtight container.
If freezing, place the dish in a shallow container and let it cool completely before freezing. Frozen chilli mac can be stored for up to three months.
Nutrition Information
- Serving: 1serving
- Calories: 488kcal (24%
- )Carbohydrates: 52g (17%)
- Protein: 32g (64%)
- Fat: 17g (26%)
- Saturated Fat: 9g (56%)
- Trans Fat: 1g
- Cholesterol: 67mg (22%)
- Sodium: 693mg (30%)
- Potassium: 859mg (25%)
- Fiber: 7g (29%)
- Sugar: 5g (6%)
- Vitamin A: 803IU (16%)
- Vitamin C: 12mg (15%)
- Calcium: 282mg (28%)
- Iron: 5mg (28%)
Tips
When using your instant pot, always refer to the manufacturer’s instructions!
You are welcome to make this recipe vegetarian by omitting the meat.
If you would want, you may use different kinds of proteins! Ground chicken, turkey, etc.
Try experimenting with different spices and ingredients to personalise this dish!
How to Keep Leftovers
Remaining instant pot chilli mac should be kept chilled for up to four days in an airtight container.
Freezing
If freezing, allow the dish to fully cool in a shallow container before placing in the freezer. The chili mac will last for up to 3 months frozen.