Go Back
+ servings
Spoon with Chili Mac over a pressure cooker
Print Recipe
5 from 8 votes

Instant Pot Chili Mac

Make your favorite easy dinner in your Instant Pot! Chili Mac is always a family favorite, easy to make and so delicious!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 780kcal
Author: Julie Evink


  • 1 lb ground beef
  • 3 clove minced garlic
  • ½ c. finely chopped onion peeled
  • 3 ½ c. beef broth
  • 14 oz petite diced tomatoes
  • 8 oz tomato sauce
  • 16 oz kidney beans rinsed and drained
  • 2 Tbsp brown sugar
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 2 c. uncooked elbow macaroni
  • 1 c. Shredded cheddar cheese


  • Set Instant Pot to Saute. When the display reads HOT add the ground beef and diced onion to the pot.
  • Cook and crumble until ground beef is almost cooked through, about 5 minutes.
  • Add garlic and cook about 1 minute or until fragrant.
  • Pour in 1/4 c. of beef broth and scrape the bottom of the pot to release any pieces of beef that may be stuck to the bottom of the pot. This will prevent the burn indicator on the instant pot when pressure cooking.
  • Add the rest of the broth, diced tomatoes, tomato sauce, kidney beans, brown sugar, chili powder, cumin, salt, ground black pepper and macaroni. Stir and make sure the macaroni is submerged into the broth.
  • Lock the lid, seal the valve and set the pressure cooking time to 5 minutes, high pressure.
  • When instant pot is done cooking, quick release the steam valve.
  • Remove the pot from the Instant Pot and stir in the cheese until completely melted and combined.
  • Let set for five minutes to thicken and then serve.



Don’t forget the macaroni cooks in the IP with everything else – you don’t have to boil it first.
Sometimes I sub ground turkey for the beef so if that’s what you have on hand it works great!
Depending on the brand of beef broth you use you may want to adjust the salt – some brands are saltier than others.
Leftover Instant Pot chili mac will keep in the refrigerator for up to three days!


Calories: 780kcal | Carbohydrates: 91g | Protein: 44g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1512mg | Potassium: 1209mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1102IU | Vitamin C: 12mg | Calcium: 388mg | Iron: 7mg