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Craving comfort food but short on time? My instant pot chili mac recipe's got your back! This hearty, one-pot meal combines zesty chili flavors with gooey mac and cheese goodness. Perfect for busy weeknights or lazy weekends, this dish comes together in a flash. I've been making this for years, tweaking ingredients until I nailed down this crowd-pleasing version. Trust me, once you try it, you'll be hooked! Let's dive into this mouthwatering recipe that'll have everyone asking for seconds.
Ingredients for Instant Pot Chili Mac
- Ground beef: Adds protein and hearty flavor to the dish, a staple ingredient in classic chili recipes.
- Onion: Provides a savory base flavor and adds depth to the dish, enhancing the overall taste profile.
- Red bell pepper: Brings a touch of sweetness and vibrant color to the dish, balancing out the flavors.
- Garlic: Infuses a rich, aromatic flavor into the dish, enhancing the overall taste and adding depth.
- Diced tomatoes: Adds a juicy and tangy element to the dish, providing a saucy base for the chili mac.
- Kidney beans: Adds texture and fiber to the dish, a classic addition to chili recipes for heartiness.
- Beef broth: Enhances the savory flavor of the dish, providing a rich base for the chili mac.
- Elbow macaroni: Adds a comforting and familiar element to the dish, creating a hearty one-pot meal.
Read more: Instant Pot Chili Mac Recipe: A Hearty Meal
Tools Required for This One-Pot Meal
- Instant Pot: Essential for pressure cooking the chili mac quickly and efficiently.
- Wooden Spoon: Ideal for stirring and breaking up the ground beef while sautéing and cooking the chili mac.
Instant Pot Chili Mac Recipe - A and Easy One-Pot Meal!
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 cup beef broth
- 1 cup elbow macaroni
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Shredded cheddar cheese and chopped green onions for topping
Read more: One-Pot Mac And Cheese Recipe
Instructions:
- Set the Instant Pot to sauté mode and brown the ground beef.
- Add the onion, bell pepper, and garlic, and cook until softened.
- Stir in the diced tomatoes, kidney beans, beef broth, macaroni, chili powder, cumin, salt, and pepper.
- Close the Instant Pot lid, set to high pressure for 5 minutes.
- Quick release the pressure and stir the chili mac.
- Serve hot, topped with shredded cheddar cheese and chopped green onions.
Notes:
Nutrition value:
Keywords:
Can You Make Chili Mac Ahead of Time or Freeze It?
Make Ahead Instructions
- Cook the chili mac as directed in the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the chili mac as directed in the recipe.
- Allow it to cool completely.
- Transfer to a freezer-safe container or resealable bags.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
One unique twist to this instant pot chili mac recipe is to add a splash of Worcestershire sauce for an extra depth of flavor. It complements the richness of the dish and adds a subtle umami kick that will elevate your chili mac to the next level.
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