Instant Pot Chili Mac and Cheese

Instant Pot Chili Mac and Cheese is one of those dishes that brings back a flood of memories from my childhood. Growing up, my family often gathered around the dinner table for hearty meals, and this was a staple that everyone looked forward to. The combination of creamy cheese, spicy chili, and perfectly cooked macaroni creates a comforting dish that warms your soul. I remember the first time I made it myself; it was a chilly winter evening, and the aroma wafting through my kitchen instantly transported me back to my mom’s kitchen. With an Instant Pot, this version is not only quick but retains all the flavors in a fraction of the time. Whether it’s a weeknight dinner or a cozy gathering with friends, Instant Pot Chili Mac and Cheese proves to be the perfect dish that brings everyone together.

Ingredients to Make Instant Pot Chili Mac and Cheese

The ingredients for Instant Pot Chili Mac and Cheese are simple yet packed with flavor. Each component plays a key role in creating that perfect balance of creaminess and spice. Let’s take a look at what you’ll need!

• 2 tablespoons olive oil: This is essential for sautéing the onion and garlic, providing a savory base.
• 1 small white or yellow onion, finely diced: Adds sweetness and depth to the dish.
• 3 or 4 cloves garlic, finely minced: Imparts an aromatic flavor that is a must in any chili dish.
• 1 pound lean or extra-lean ground beef: The heart of this dish, offering protein and richness.
• 4 cups beef broth: Serves as the cooking liquid that ties everything together.
• 14.5 ounces diced tomatoes or 15 ounces Rotel: Adds acidity and texture. Choose based on your heat preference.
• 10 ounces elbow macaroni: The pasta that completes this cozy meal.
• one 15.5-ounce canned kidney beans: Provides additional fiber and nutrition.
• 1 tablespoon chili powder: Adds the classic chili flavor.
• 2 teaspoons cumin: A spice that enhances the overall warmth of the dish.
• 1 teaspoon dried oregano: For an herby touch.
• 1 teaspoon salt, or to taste: Essential for balancing flavors.
• 1 teaspoon freshly ground black pepper, or to taste: Adds depth and a gentle kick.
• 1 cup shredded cheddar cheese: The star of the show, adding creaminess and flavor.
• 1 cup cubed Velveeta: Optional for extra creaminess; adjust based on your cheese preference.
• 1 tablespoon fresh parsley or cilantro, finely minced: Optional garnish for freshness.

Making Instant Pot Chili Mac and Cheese

Making Instant Pot Chili Mac and Cheese is a breeze! You’ll find that it involves just a few steps, leading to a dish that’s packed with flavor and satisfaction. Let’s dive into the cooking process.

1. First, take your Instant Pot and set it to the sauté function. Add the olive oil, and once it’s hot, toss in the diced onion. Sauté for 3 to 4 minutes until the onion becomes translucent. You want it to be soft and aromatic, filling your kitchen with a delicious scent.
2. Next, add the minced garlic and continue to sauté for another minute. You should start smelling that wonderful garlicky aroma wafting through the air – that’s when you know you’re on the right track!
3. Now, it’s time to add the ground beef. Cook it for about 5 minutes, breaking it up with a spatula as it cooks. You’re looking for it to turn a nice brown color with no pink remaining. Stir often to ensure it cooks evenly and mixes well with the onions and garlic.
4. Once the beef is browned, it’s time to add in the beef broth, diced tomatoes (or Rotel), elbow macaroni, kidney beans, chili powder, cumin, oregano, salt, and pepper. Give everything a good stir to combine, ensuring all the pasta is submerged in the liquid.
5. Secure the lid on your Instant Pot, making sure the valve is sealed. Set it to cook on high pressure for 5 minutes. It will take a little time for the pot to come to pressure, but that’s okay; it helps the pasta cook perfectly.
6. When the time is up, perform a quick release by carefully turning the valve to vent. Be cautious and keep your hands protected from the steam! Once the pressure is released, open the lid.
7. Now, stir in the shredded cheddar cheese and Velveeta (if using). As you stir, you’ll see the cheese melt into the dish, creating a creamy texture that binds everything together beautifully.
8. For an added touch, consider garnishing with fresh minced parsley or cilantro. Serve immediately while it’s warm and gooey. This dish is best enjoyed fresh, but any leftovers can be stored for later!
9. Extra Instant Pot Chili Mac and Cheese can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 4 months. When reheating, do so gently in the microwave to maintain the creamy texture.

How to Switch It Up

There are so many fun ways to switch up your Instant Pot Chili Mac and Cheese. Here are some ideas to consider!

• Storage: If you have leftovers, store them in an airtight container in the fridge for up to 5 days.
• Freezing: You can freeze this dish for up to 4 months. Just make sure it’s in a well-sealed container to avoid freezer burn.
• Pairing: Serve with a fresh side salad or some warm garlic bread for a complete meal.
• Vegetarian Option: Substitute the ground beef with your favorite plant-based meat or use additional beans for protein.
• Spicy Twist: Add some diced jalapeños or a splash of hot sauce for an extra kick.
• Cheese Variations: Experiment with different cheeses like pepper jack or gouda for unique flavors.

Side Dish Ideas for Instant Pot Chili Mac and Cheese

When serving Instant Pot Chili Mac and Cheese, consider pairing it with these delightful side dishes:

• Garden Salad: A fresh garden salad with crispy greens and a light vinaigrette complements the richness of the dish.
• Garlic Bread: Serve warm garlic bread on the side; it’s perfect for scooping up the cheesy goodness.
• Steamed Vegetables: Lightly steamed broccoli or green beans provide a healthy balance to the meal.
• Cornbread: Sweet cornbread pairs beautifully with the spiciness of the chili.
• Coleslaw: A crunchy coleslaw adds a refreshing contrast to the creamy dish.
• Fruit Salad: For a refreshing dessert, serve a light fruit salad to cleanse the palate.
• Occasions: This dish is perfect for family dinners, game nights, or any winter gathering.
• Seasonal Pairing: Enjoy it during colder months for a comforting meal that warms you up!

FAQ

Conclusion

The Instant Pot Chili Mac and Cheese is truly special with its rich flavors and comforting texture. It’s not just a meal; it’s a gathering of flavors that brings families together. I encourage you to try making this dish; it’s sure to become a go-to recipe in your kitchen.

Instant Pot Chili Mac and Cheese

The ultimate comfort food, Instant Pot Chili Mac and Cheese combines creamy cheese and zesty chili in a deliciously hearty dish. Perfect for a quick weeknight dinner, it’s sure to satisfy your cravings and become a family favorite!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 620

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 small white or yellow onion finely diced
• 3-4 cloves garlic finely minced
• 1 pound lean or extra-lean ground beef such as 80/20 or 90/10
• 4 cups beef broth
• 14.5 ounce diced tomatoes or 15 ounces Rotel, 1 ½ cans if using 10-ounce cans, do not drain
• 10 ounces elbow macaroni
• 1 15.5-ounce canned kidney beans drained and rinsed
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt or to taste
• 1 teaspoon freshly ground black pepper or to taste
• 1 cup shredded cheddar cheese
• 1 cup cubed Velveeta if desired, omit and use 2 cups of shredded cheddar instead
• 1 tablespoon fresh parsley or cilantro finely minced for garnishing; optional

Equipment

• Instant Pot
• Cutting Board
• Wooden Spoon

Method

 

1. First, take your Instant Pot and set it to the sauté function. Add the olive oil, and once it’s hot, toss in the diced onion. Sauté for 3 to 4 minutes until the onion becomes translucent. You want it to be soft and aromatic, filling your kitchen with a delicious scent.
2. Next, add the minced garlic and continue to sauté for another minute. You should start smelling that wonderful garlicky aroma wafting through the air – that’s when you know you’re on the right track!
3. Now, it’s time to add the ground beef. Cook it for about 5 minutes, breaking it up with a spatula as it cooks. You’re looking for it to turn a nice brown color with no pink remaining. Stir often to ensure it cooks evenly and mixes well with the onions and garlic.
4. Once the beef is browned, it’s time to add in the beef broth, diced tomatoes (or Rotel), elbow macaroni, kidney beans, chili powder, cumin, oregano, salt, and pepper. Give everything a good stir to combine, ensuring all the pasta is submerged in the liquid.
5. Secure the lid on your Instant Pot, making sure the valve is sealed. Set it to cook on high pressure for 5 minutes. It will take a little time for the pot to come to pressure, but that’s okay; it helps the pasta cook perfectly.
6. When the time is up, perform a quick release by carefully turning the valve to vent. Be cautious and keep your hands protected from the steam! Once the pressure is released, open the lid.
7. Now, stir in the shredded cheddar cheese and Velveeta (if using). As you stir, you’ll see the cheese melt into the dish, creating a creamy texture that binds everything together beautifully.
8. For an added touch, consider garnishing with fresh minced parsley or cilantro. Serve immediately while it’s warm and gooey. This dish is best enjoyed fresh, but any leftovers can be stored for later!
9. Extra Instant Pot Chili Mac and Cheese can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 4 months. When reheating, do so gently in the microwave to maintain the creamy texture.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to 5 days.
• Tip 2: You can freeze this dish for up to 4 months; just make sure it’s in a well-sealed container.
• Tip 3: Serve with a fresh garden salad or garlic bread for a complete meal.
• Tip 4: Substitute the ground beef with plant-based meat or additional beans for a vegetarian option.
• Tip 5: Add diced jalapeños or hot sauce for an extra kick!

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.