When you combine hearty beef chili with creamy mac and cheese together it creates an entirely different recipe. This recipe comes together so quickly in the Instant Pot!
I finally updated this post because there was no official recipe for it. I just said to use your favorite chili recipe and mac and cheese recipe which isn’t really helpful. You can do that but here is the actual recipe. Finally!
I love chili and macaroni and cheese and when you mix the two of them together into one dish it’s pretty much a new recipe.
Ingredients for Instant Pot Chili Mac
Onion and garlic – vegetables
Ground Turkey – Ground Beef or sausage can be used here instead of Ground Turkey. The points below use ground turkey for the main protein.
Beef Broth – can sub chicken stock or water
Crushed tomatoes – fewer points than a store-bought Marinara sauce
Diced Tomatoes with Green Chilis
Chili Beans – can sub pinto or black beans to lower points
Chili Powder and Cumin – spices
Shelled Pasta – any pasta shape will be fine
Cheddar Cheese – reduced-fat cheese
How to make Instant Pot Chili Mac and Cheese
For the full recipe please see the recipe card below.
Set Instant Pot to Saute Mode. Add olive oil. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
Add broth, marinara sauce, diced tomatoes with mild green chilies, beans, noodles, chili powder, and cumin. Season with salt and pepper, to taste.
Close and lock the lid. Set the valve to sealing mode.
Set your Instant Pot to manual high pressure for 4 minutes. Allow time for pressure to build.
When the time is up to a quick pressure release. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.
Do I need an Instant Pot?
No. The Saute function on the IP is pretty much the same thing as browning meat in a pan on your stovetop. Add in the rest of the ingredients and simmer until the noodles are cooked through.
Other Instant Pot Recipes to Try
Weight Watchers Instant Pot Broccoli Cheddar Soup
If you’ve tried this Instant Pot Chili Mac and Cheese or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest or Instagram! Make sure to tag me in the photo.
Chili Mac and Cheese
- Prep Time: 10 min
- Cook Time: 4 min
- Total Time: 20 min
- Yield: 6 1x
Ingredients
- 2 teaspoons of olive oil
- 1 medium sweet onion, diced
- 3 cloves garlic
- 1 pound lean ground beef, 93%
- 2 cups beef broth fat-free
- 2 cups crushed tomatoes
- 1 can diced tomatoes with green Chile peppers
- 1 15oz can of pinto or kidney beans
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 1/2 cups of medium shelled pasta
- 3/4 cup shredded cheddar cheese, reduced fat
Instructions
- Set Instant Pot to Saute Mode. Add olive oil. Add onion, garlic, and ground turkey. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
- Add broth, crushed tomatoes, diced tomatoes with mild green chilies, beans, noodles, chili powder, and cumin. Season with salt and pepper, to taste.
- Close and lock the lid. Set the valve to sealing mode.
- Set your Instant Pot to manual high pressure for 4 minutes. Allow time for pressure to build.
- When the time is up to a quick pressure release. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.
Notes
myWW points (9 all 3 plans)
1 1/2 cups serving size
Do I need an Instant Pot? No, you don’t. The Saute function on the IP is pretty much the same thing as browning meat in a pan on your stovetop. Add in the rest of the ingredients and simmer until the noodles are cooked through.
- Category: Easy
- Method: Instant Pot
- Cuisine: American
Keywords: instant pot chili mac and cheese
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