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Instant Pot Chili Mac

Instant Pot Chili Mac

Instant Pot Chili Mac is a great twist on the classic comfort food! This hearty and savory recipe is so easy to make that you can have it any day of the week! 
Course Main Course
Cuisine American
Keyword Instant Pot Chili Mac
Prep Time 15 minutes
Cook Time 5 minutes
Pressure Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 596kcal
Author Catalina Castravet


  • 8 oz dry elbow macaroni pasta
  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 1 red bell pepper seeded and diced
  • 4 cloves garlic minced
  • 1 pound lean ground beef
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon cocoa powder
  • 1 tablespoon red chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 14 oz can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 14 oz can red kidney beans drained
  • 2 cups shredded Cheddar Cheese
  • 1 cup shredded mozzarella cheese


  • Turn on the Instant Pot and set it on the Sauté mode at Hot.
  • Once hot, add oil and cook the onion, red bell pepper, and garlic, stirring for 1 minute.
  • Add the beef, break it down with a spoon and cook it until nicely browned.
  • Add cumin, dried oregano, cocoa powder, chili powder, smoked paprika, and salt, stir to combine.
  • Pour in the beef broth, Worcestershire sauce, diced tomatoes, tomato paste, and beans. Stir and scrape the bottom of the IP.
  • Turn off Saute mode.
  • Top with the pasta and don’t stir.
  • Put the lid on and Pressure Cook it for 5 minutes. Followed by a Quick Release.
  • Open the Instant Pot and transfer the mixture to a casserole.
  • Top it with cheese and broil it.
  • Serve topped with sliced jalapenos and parsley.


Calories: 596kcal | Carbohydrates: 47g | Protein: 40g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 101mg | Sodium: 1446mg | Potassium: 914mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1761IU | Vitamin C: 35mg | Calcium: 444mg | Iron: 5mg