Instant Pot Chili Mac

Instant Pot Chili Mac is a quick and easy weeknight dinner that is the most delicious and hearty crossover between mac and cheese and chili! This mostly hands-off recipe is ready after just 4 minutes under pressure.

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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes


1 lb lean ground beef

1 cup diced onion

2 cloves garlic, minced

1 127mL can diced green chilis

1 tsp cumin

1 tbsp chili powder

1 tbsp oregano

1 tsp onion powder

2 cups beef broth

1 14oz can drained and rinsed kidney beans

2 bell peppers (any color) diced (½ inch pieces)

2 cups dry, whole wheat elbow macaroni

1 796mL can diced tomatoes (do not drain)

1 156mL can tomato paste

1 cup shredded cheddar cheese


  1. Press the sauté feature and once hot, add the beef, onion, and garlic. Cook until beef no longer pink. Drain excess fat if needed.
  2. Add the cumin, chili powder, oregano, and onion powder. Stir to combine.
  3. Add the diced green chilis. Stir to combine.
  4. Press Cancel to turn the sauté setting.
  5. Pour the beef broth in and scrape the bottom of the pot so that no bits are stuck to the bottom. If you don't do this, you may trigger the burn signal.
  6. Add the peppers, beans, and pasta into the pot. Do not stir.
  7. Add the diced tomatoes and tomato paste in. Do not stir. Yes, the tomato paste sits on top of it all to ensure you don't get the burn signal.
  8. Secure the lid, set the pot to sealing.
  9. Set the Instant Pot to 4 minutes, high pressure.
  10. When the pressure cycle is complete, carefully release the pressure. Depending on the pasta you use, you may have foam spurt a bit. Open and close the valve multiple times in quick bursts to avoid spurting.
  11. Press cancel and stir in shredded cheese. Place the lid back on until cheese is melted. This will also give the chili mac time to "tighten". As the contents of the pot cool, it will tighten up and be less liquidy.



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