Cheesy Instant Pot Chili Mac

Prep time: 10 minutes | Cook time: 30 minutes | Cost estimate: $10–15 | Serves: 4-6

Okay, mamas, let’s be real. Some nights, the dinner struggle is REAL. Between soccer practice, homework battles, and the general chaos of family life, who has time to slave away in the kitchen? That’s where this Instant Pot Chili Mac comes to the rescue! It’s the ultimate comfort food mashup – creamy, cheesy mac and cheese meets hearty, flavorful chili. Even better? It’s all done in one pot (hallelujah!) and ready faster than you can say “Are we there yet?”. Trust me, this is a total weeknight winner that even picky eaters will devour. Plus, it brings back all those nostalgic childhood memories, but with a serious upgrade. Get ready to win at dinnertime!

Why You’ll Love These

This Instant Pot Chili Mac isn’t just delicious; it’s a lifesaver! Here’s why you’ll be making it again and again:

• One-pot wonder: Less cleanup is always a win, right? Everything cooks together in the Instant Pot.
• Kid-friendly: Even the most discerning little palates will gobble this up.
• Quick & easy: Ready in under an hour, perfect for busy weeknights.
• Comfort food central: Creamy, cheesy, and packed with flavor – it’s a hug in a bowl.
• Customizable: Add your favorite toppings to make it your own family masterpiece.

Ingredients

• 1 tablespoon neutral oil (like canola or vegetable)
• 1 lb. ground sirloin (90/10 is ideal)
• 1 medium yellow onion, diced
• 1 poblano pepper, seeded and diced
• 1 large tomato, diced
• 1 tablespoon ancho chile powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 2 teaspoons kosher salt
• 2 tablespoons yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 15 oz can pinto beans, drained and rinsed
• 1 15 oz can white beans, drained and rinsed
• 4 cups chicken broth (homemade is great, but store-bought works too!)
• 1 lb. dried macaroni elbows
• 4 oz. Velveeta cheese, cubed
• 4 oz. Monterey Jack cheese, grated
• Sliced jalapeños, for serving (optional, but highly recommended!)
• Diced avocado, for serving (because avocado makes everything better)

How to Make

1. Set your Instant Pot to the “Sauté” function on high. Once the pot heats up (it should only take a minute or two), add the oil.
2. Add the diced onion and cook for 2-3 minutes, until softened. Nobody likes crunchy onions in their chili mac!
3. Add the ground beef and brown well, breaking it up with a spoon as you go. Make sure there are no large clumps!
4. Add the diced poblano pepper, ancho chile powder, paprika, cumin, garlic powder, onion powder, and oregano. Cook for another 2-3 minutes, stirring constantly, until fragrant. This step is important for blooming the spices and releasing their full flavor.
5. Add the diced tomato, mustard, Worcestershire sauce, pinto beans, white beans, chicken broth, and salt. Give it all a good stir to combine.
   

   Note: If you’re not a bean person, you can leave them out! Just reduce the chicken broth by about a cup.

   
   
6. Lock the lid in place and set the Instant Pot to “Manual” (or “Pressure Cook”) on high pressure for 15 minutes.
   

   Important: Make sure the sealing ring is properly in place!

   
   
7. Once the 15 minutes are up, allow the pressure to naturally release for 5 minutes. This means you just leave it alone. After 5 minutes, carefully quick release any remaining pressure by turning the steam release valve.
   

   Warning: Be careful of the hot steam when quick releasing!

   
   
8. Remove the lid and stir in the macaroni. The macaroni should be mostly submerged in the liquid, but not swimming. If it seems too dry, add a little more chicken broth (about 1/2 cup).
9. Replace the lid and set the Instant Pot to “Manual” (or “Pressure Cook”) on high pressure for 2 minutes.
   

   Pro-Tip: This short cook time ensures perfectly al dente pasta that isn’t mushy.

   
   
10. Allow the pressure to naturally release for 5 minutes, then quick release any remaining pressure.
11. Remove the lid and stir in the Velveeta cheese and Monterey Jack cheese until melted and creamy.
    

    Taste test: Season to taste with additional salt and pepper, if needed. Don’t be afraid to experiment!

    
    
12. Serve immediately, topped with sliced jalapeños and diced avocado (or your favorite toppings!).

Tips & Tricks

Want to take your Instant Pot Chili Mac to the next level? Here are a few tips and tricks:

• Flavor Booster: Add a can of diced tomatoes with green chilies (like Rotel) for a little extra kick.
• Time Saver: Use pre-shredded cheese to save a few minutes of prep time.
• Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
• Prep Hack: Dice the onion, pepper, and tomato ahead of time to make dinnertime even faster.

Dietary Variations

Need to adapt this recipe to fit your family’s dietary needs? Here are a few ideas: