Chili Mac and Cheese

  • Author: Jenna
  • Prep Time: 10 min
  • Cook Time: 4 min
  • Total Time: 20 min
  • Yield: 6 1x


  • 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 


  1. 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.
  2. Add broth, crushed tomatoes, diced tomatoes with mild green chilies, beans,  noodles, chili powder, and cumin. Season with salt and pepper, to taste.  
  3. Close and lock the lid. Set the valve to sealing mode. 
  4. Set your Instant Pot to manual high pressure for 4 minutes. Allow time for pressure to build. 
  5. 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.


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