Instant Pot Chili Mac and Cheese

published Mar 1, 2021
Snapshot Cooking
Instant Pot Chili Mac and Cheese

This quick and comforting chili mac and cheese comes together easily with the help of your Instant Pot.

Serves4 to 6

Prep10 minutes

Cook20 minutes

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Credit: Joe Lingeman

Chili mac is everything I want in a dinner bowl: creamy, cheesy, and infinitely cozy. Unfortunately, making it from scratch typically involves dirtying multiple pots and a decent amount of time — which is what makes this Instant Pot version so brilliant. With just eight ingredients and a 20-minute cook time, you can pull off this easy and delicious dinner anytime you’re craving comfort.

Credit: Joe Lingeman

How to Make Instant Pot Chili Mac and Cheese

Set your electric pressure cooker to sauté and brown some ground beef in a little bit of butter. Turn off the heat and add a can of diced tomatoes and your favorite chili seasoning. Add a pound of your favorite pasta and cover everything with water and a little salt. Lock on the lid and set it to just five minutes of HIGH pressure cooking.

While the pasta, tomatoes, and beef cook, grate some cheese and drain a can of kidney beans. After a quick release of pressure, unlock the lid, add the cheese and beans, and serve. While you can keep the toppings minimal, a little sour cream and chopped green onion make this bowl of comfort even more complete.

Instant Pot Chili Mac and Cheese

This quick and comforting chili mac and cheese comes together easily with the help of your Instant Pot.

Prep time 10 minutes

Cook time 20 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 2 tablespoons

    unsalted butter

  • 1 pound

    lean ground beef

  • 1 (28-ounce) can

    diced tomatoes

  • 1 tablespoon

    chili spice mix or seasoning

  • 1 pound

    short, dry pasta, such as classic elbows

  • 3 cups

    water

  • 1 teaspoon

    kosher salt

  • 12 ounces

    sharp cheddar or pepper jack cheese, shredded (about 3 cups)

  • 1 (about 15-ounce) can

    kidney beans

  • 1/2 cup

    half-and-half

Instructions

  1. Melt 2 tablespoons unsalted butter in a 6-quart or larger electric pressure cooker on the highest Sauté function. Add 1 pound lean ground beef and cook, breaking up the beef and stirring, until cooked through, about 6 minutes. Turn off the heat. Add 1 (28-ounce) can diced tomatoes and their juices and 1 tablespoon chili seasoning, and stir to combine. Add 1 pound short, dry pasta, 3 cups water, and 1 teaspoon kosher salt, and stir to combine.

  2. Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 5 minutes under HIGH pressure. It will take about 10 minutes to come up to pressure. Meanwhile, shred 12 ounces cheddar or pepper jack cheese (about 3 cups), and drain and rinse 1 can kidney beans.

  3. When the cook time is up, quick release the pressure. Turn the pressure cooker off. Add the cheese, kidney beans, and 1/2 cup half-and-half, and stir, stir, stir. Cover and let sit for 3 minutes. Serve immediately.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.