Instant Pot Chili Mac

5 from 16 votes

Make this Instant Pot Chili Mac for a quick, cheesy, and beefy dinner! This no bean chili mac recipe is a family favorite, ready in 30 minutes.

Prep Time5

Cook Time10

Pressurizing Time15

Total Time30

Course: Entree

Cuisine: American

Keyword: Pasta, One Pot Meal, 30 minute meals, Instant Pot, kid friendly meals, chili mac, instant pot chili mac

Servings: servings

Calories: 478kcal

Turn IP to saute function: When inner pot is hot, add ground beef, onions, and bell pepper. Cook for about 5 minutes, stirring occasionally, until beef is almost fully browned.
Add garlic, chili powder, and cumin, and continue cooking until fragrant, 1-2 minutes.
Stir in canned tomatoes and puree, hot water, and pasta. Add lid, close sealing lever, and manually set IP to cook at high pressure for 5 minutes.
Use quick release once cooking cycle is done. Be sure the venting steam is pointing away from you.
With the Instant Pot in "keep warm" mode, stir in brown sugar and cheese, and let melt for about 5 minutes. Serve warm with extra grated cheese and sour cream.

Using hot water helps the IP come to pressure more quickly, which shortens the overall cooking time for the Instant Pot goulash.
A few minutes of meal prep saves time in the end!
To assemble this (and other ground beef-based dishes) as easy dump-and-go meals, or for game-day food, prepare a large batch of ground beef in advance.
Sauté 5 pounds of ground beef in a large Dutch oven or heavy-bottomed pot. Then, separate it into 5 small freezer bags and toss it into the freezer. Be sure to label the bag so you know what's inside!
This way, you can pull out what you need to make slow cooker and Instant Pot dishes – like this Instant Pot Chili Mac recipe – without any last-minute sautéing!

Recipe Variations:

Make it spicy: Add a pinch of cayenne pepper or diced jalapeños for extra heat.
Add more protein: Swap the ground beef for ground turkey, chicken, or sausage.
Extra cheesy goodness: Stir in shredded cheddar, mozzarella, or pepper jack cheese before serving.

Storing Instructions:

Store instant pot chili mac leftovers in an airtight container in the refrigerator for up to five days. You can also freeze any leftovers for up to three months. Remember to label and date the container so you remember what you’ve saved later.
To reheat from frozen, let it thaw in the refrigerator overnight or heat it slowly in the microwave until hot through.
To reheat chili with macaroni from the fridge, microwave on high power in 30-second increments, stirring in between each until it’s hot. Of course, you can also reheat it in a saucepan over medium heat on the stovetop.