Instant Pot Chili Mac
This Instant Pot chili mac is a fantastic one pot dinner recipe, perfect for quick and easy weeknight dinners. Ground beef, macaroni and chili ingredients are cooked together in a pressure cooker, for a tasty homemade meal in less than 30 minutes.
Servings: 8
Calories: 467kcal
Equipment
Ingredients
- 1 pound ground beef
- 1 onion
- 2 garlic cloves
- 1 red pepper
- 1 (14 oz) can black beans
- 2 ½ cups elbow macaroni
- 1 (14 oz) can diced tomatoes
- 1 cup tomato sauce (UK: passata)
- 3 ½ cups water
- 1 ½ cup shredded cheddar
- 1 teaspoon vegetable oil
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon oregano
- ½ teaspoon chili powder
Instructions
- Dice the pepper and onion, and grate the garlic.
- Add ground beef, onion and vegetable oil to your Instant Pot, and saute on the saute setting for about 5 minutes, or until the beef has browned.
- Add garlic and seasoning to the Instant Pot, and saute for another minute.
- Add macaroni, drained and rinsed black beans, tomato sauce, canned diced tomatoes and water to the Instant Pot. Turn off saute setting, and stir to combine all the ingredients.
- Then, seal the lid, and cook on MANUAL or PRESSURE COOK setting on high pressure for 4 minutes. The Instant Pot will take about 10 minutes to reach pressure before it starts counting down.
- Perform a quick release of the pressure according to the manufacturers instructions, and remove the lid from the pot.
- Stir in shredded cheddar, and leave the chili mac to rest for a minute while the cheese melts.
Video
Notes
- This recipe has only been tested in a 6 qt Instant Pot.
- Store leftover chili mac in a sealed container in a refrigerator for up to 4 days, or freeze them for up to 6 months.
Nutrition
Calories: 467kcal | Carbohydrates: 47g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 561mg | Potassium: 645mg | Fiber: 6g | Sugar: 5g | Vitamin A: 916IU | Vitamin C: 27mg | Calcium: 215mg | Iron: 4mg