If you’re searching for the ultimate comfort food that’s both incredibly satisfying and unbelievably quick to make, look no further than this Instant Pot chili mac. This beloved dish masterfully blends the rich, savory flavors of classic chili with the creamy, cheesy goodness of macaroni and cheese. All of this culinary magic happens effortlessly in your pressure cooker, transforming hearty ground beef, tender elbow macaroni, and a robust tomato-based sauce into a delicious meal in under 30 minutes. It’s the perfect solution for busy weeknights when you crave homemade taste without the lengthy cooking time.
This Instant Pot chili mac recipe takes all the best elements of a savory chili and combines them with the irresistible appeal of mac and cheese, creating a single, harmonious dish. The pressure cooker not only locks in a deeper, more intense flavor but also drastically cuts down on the cooking time, making this an exceptionally easy go-to for even your busiest weeknights. It’s a complete meal that comes together with minimal fuss, leaving you more time to enjoy with your family.
A distinctive feature of this particular recipe is that it thoughtfully skips the beans, making it the ideal choice for those who prefer a no-bean chili mac recipe. This gives you a pure, beefy, and cheesy experience. However, its versatility doesn’t end there! You can easily personalize this dish by incorporating extra vegetables for added nutrition, experimenting with different cheese varieties to suit your palate, or fine-tuning the spice level to your exact preference. Whether you serve it as a satisfying, hearty dinner or prepare a large batch for convenient meal prep and delicious leftovers throughout the week, this chili mac is guaranteed to become a household favorite.
Why You’ll Absolutely Love This Instant Pot Chili Mac Recipe
- A Super Quick and Effortless Meal Idea: This Instant Pot chili mac, often referred to as a quick American goulash, is designed to be a 30-minute recipe from start to finish. Imagine: after a demanding day at work or juggling family commitments, a warm, satisfying, homemade dinner can be ready with minimal hands-on effort. It’s truly a weeknight savior, providing a delicious, budget-friendly meal that cleverly combines two all-time family favorites into one incredible dish. This makes it an ideal choice for large gatherings or simply a cozy night in. For more economical and straightforward meal ideas, be sure to explore our cheap meals for the week post!
- The Epitome of Comfort Food: There’s nothing quite like a steaming bowl of cheesy, beefy chili mac to chase away the chill of a crisp autumn evening or a cold winter day. It’s hearty, rich, and utterly comforting, warming you from the inside out. For those looking for a lower-carb alternative, consider making a big batch of classic stovetop chili to satisfy similar cravings without the pasta.
- A Guaranteed Kid-Pleaser: With its irresistible combination of creamy macaroni and cheese swirled into a mild yet flavorful chili, this Instant Pot chili mac is a dish your children will undoubtedly adore and frequently request. Its familiar flavors and comforting texture make it a hit with even the pickiest eaters, ensuring clean plates and happy faces around the dinner table.
Essential Ingredient Notes and Smart Substitutions
- Lean Ground Beef: For this chili macaroni recipe, we highly recommend using an 80/20 lean ground beef blend. This fat-to-meat ratio provides excellent flavor without making the pasta overly greasy. While you can opt for leaner blends, avoid anything with higher fat content to ensure a balanced and enjoyable texture in your final dish.
- Onions: The foundational aromatics of chili often start with a good onion. White, yellow, or red onions are all perfectly suitable for this chili-based pasta dish. Choose whichever variety you have readily available; each will contribute a slightly different, yet equally delicious, depth of flavor.
- Bell Pepper: Adding a bell pepper introduces a touch of sweetness and crisp texture. You can use red, yellow, or green bell peppers for this recipe. Green bell peppers offer a slightly more robust, earthy flavor, while red and yellow varieties tend to be sweeter. Feel free to mix and match for a vibrant dish!
- Tomato Puree: This key ingredient is responsible for imparting a bright, rich, and deeply satisfying tomato flavor to your homemade goulash. It forms the base of the chili sauce, providing body and tang. If you don’t have puree, see our FAQ section for a quick substitution trick.
- Pasta: While classic chili with macaroni is the traditional way to prepare this dish, any small-shaped pasta of your choice will work beautifully. Elbow macaroni is preferred for its ability to hold the sauce well, but ditalini, small shells, or even rotini can be excellent alternatives.
- Brown Sugar: A small amount of brown sugar goes a long way in balancing the acidity of the tomatoes and enhancing the overall complexity of the chili flavor. If you prefer to omit sugar or don’t have brown sugar on hand, a teaspoon of white vinegar can be added to achieve a similar balancing effect by cutting through the richness.
- Colby Jack Cheese: This cheese, known for its mild flavor and excellent melting properties, is perfect for stirring into the chili mac and sprinkling generously on top for the ultimate cheesy finish. Feel free to substitute with another cheddar blend, such as sharp cheddar for a bolder taste or a Mexican cheese blend for extra zest.
🎯 Pro Tip: Smart Meal Prep for Stress-Free Dinners
A few minutes of advanced meal prep can save you significant time and effort on busy weeknights! To streamline the assembly of this Instant Pot chili mac—and many other ground beef-based dishes—consider preparing a large batch of ground beef ahead of time. This strategy is perfect for creating easy “dump-and-go” meals or ensuring you’re always ready with game-day food.
Here’s how: Sauté 5 pounds of ground beef in a large Dutch oven or heavy-bottomed pot until thoroughly browned. Once cooked, drain any excess fat, then divide the cooked beef into 5 individual freezer-safe bags or containers. Label and date each bag clearly so you know exactly what’s inside.
By doing this, you can simply pull out a pre-cooked portion of ground beef whenever you need it for slow cooker or Instant Pot dishes – like this incredibly convenient no-bean chili mac recipe – completely eliminating the need for any last-minute sautéing. It’s a game-changer for efficient meal planning!
Creative Recipe Variations to Try
- Kick Up the Heat: For those who love a spicy challenge, sprinkle in a pinch of cayenne pepper, a dash of hot sauce, or add finely diced fresh jalapeños (with or without seeds, depending on desired intensity) for an extra layer of warmth and zest.
- Boost the Protein: Easily adapt this recipe by swapping the ground beef for other lean proteins. Ground turkey, chicken, or even Italian sausage can offer a different flavor profile and texture while keeping the dish satisfying. For a plant-based option, consider using lentils or your favorite meat substitute.
- Indulge in Extra Cheesy Goodness: Who can resist more cheese? Before serving, stir in an additional cup of shredded cheddar, creamy mozzarella, or spicy pepper jack cheese. You can even create a crispy cheese crust by broiling a layer of cheese on top for a few minutes.
- Loaded Veggie Chili Mac: Enhance the nutritional value and texture by mixing in a variety of vegetables. Sautéed mushrooms, finely diced zucchini, sweet corn kernels, or even a handful of fresh spinach can be added during the last few minutes of cooking or stirring in.
- Gluten-Free Option: To make this a gluten-free meal, simply use gluten-free elbow macaroni. Always double-check the labels of your chili powder and other seasonings to ensure they are certified gluten-free, as some blends may contain hidden gluten.
- Smoky Flavor: Add a teaspoon of smoked paprika or a dash of liquid smoke for a deeper, more complex smoky flavor that mimics slow-cooked chili.
Essential Equipment for This Recipe
- Instant Pot (or any reliable pressure cooker)
- Large Spoon or Meat Chopper (for breaking up ground beef)
- Ladle (for serving)
Step-by-Step: How to Make This Delicious No-Bean Chili Mac Recipe
- Sauté the Aromatics for Enhanced Flavor: Begin by activating the sauté function on your Instant Pot. Once the inner pot is hot, add your lean ground beef, chopped onions, and diced bell pepper. Cook for approximately 5-7 minutes, stirring occasionally and breaking up the beef, until it is almost fully browned and the vegetables have softened. Some Instant Pot users believe pre-sautéing vegetables isn’t necessary, but we find that just a few minutes of softening significantly eliminates any crunchy texture and sweetens the flavors of the onion and bell pepper, ultimately making your meal taste much better.
- Incorporate Spices and Tomatoes: After the beef is browned and vegetables softened, drain any excess fat if necessary. Add the minced garlic, chili powder, and ground cumin to the pot. Continue to cook for another 1-2 minutes, stirring constantly, until the spices become wonderfully fragrant. This step helps to bloom the spices and deepen their flavor. Then, stir in the canned diced tomatoes and tomato puree, ensuring everything is well combined.
- Add Pasta and Liquid: Now, pour in the hot water. Using hot water is a clever trick to significantly shorten the pressurizing time, getting your dinner on the table even faster. Stir in the elbow macaroni, making sure it’s mostly submerged in the liquid. Do not stir after adding the pasta and liquid as this can prevent the Instant Pot from coming to pressure correctly. Secure the lid, close the sealing lever, and manually set your Instant Pot to cook at high pressure for 5 minutes.
- Quick Release and Finishing Touches: Once the pressure cooking cycle is complete, carefully perform a quick release of the pressure. To ensure your safety and avoid steam burns, always use a long-handled spoon or oven mitt to slide the lever from sealing to venting. Crucially, confirm that the venting hole is facing away from you and any nearby cabinets or objects. After the pressure has fully released, open the lid. With the Instant Pot still in “keep warm” mode, stir in the brown sugar (if using) and the grated Colby Jack cheese. Allow the cheese to melt into the hot chili mac for about 5 minutes, stirring until it’s wonderfully creamy and fully incorporated.
Delicious Serving Suggestions
Elevate your Instant Pot chili mac experience with these delectable serving ideas. Make it extra cheesy by topping each bowl with a generous sprinkle of freshly shredded cheddar cheese or a blend of your choice. For a refreshing contrast and creamy texture, add a dollop of cool sour cream. A handful of chopped green onions or fresh cilantro will introduce a bright, herbaceous note that complements the rich chili flavors beautifully. To truly make it a complete and satisfying meal, pair your chili mac with a side of warm, fluffy cornbread or crusty garlic bread, perfect for soaking up every last bit of that savory sauce. To balance out this hearty dish, a light, crisp green salad makes an excellent accompaniment. For an added layer of crunch and flavor, consider garnishing with crushed tortilla chips, a sprinkle of hot sauce, or even a few slices of pickled jalapeños.
Frequently Asked Questions (FAQs)
Absolutely! While the Instant Pot offers unparalleled speed and convenience, you can certainly prepare this delicious chili macaroni on the stovetop. First, cook your pasta separately according to package directions, then drain. In a large soup pot or Dutch oven, brown the ground beef, onions, and bell pepper, then drain any fat. Add the garlic, spices, canned tomatoes, puree, and water to the pot, bringing it to a gentle simmer. Continue simmering, uncovered, for about 20-25 minutes to allow the flavors to meld and the sauce to thicken slightly. Finally, stir in the cooked macaroni and cheese, let it melt, and serve warm.
No tomato puree? No problem! You have a few options. You can easily create your own by straining a can of whole or diced tomatoes and then blending them in a blender or food processor until smooth. Another excellent alternative is to use tomato paste. Mix 6 ounces (about half a can) of tomato paste with an equal amount of water or beef broth to achieve a similar consistency and rich tomato flavor. This ensures your chili mac will still have that essential depth of tomato goodness.
Storing and reheating your Instant Pot chili mac leftovers is simple. For refrigeration, transfer any cooled chili mac into an airtight container and store it in the refrigerator for up to five days. If you’ve made a large batch and wish to enjoy it later, you can also freeze any leftovers for up to three months. Be sure to label and date the container clearly, so you remember what you’ve saved.
To reheat from frozen: For best results, allow the frozen chili mac to thaw in the refrigerator overnight. Once thawed, you can reheat it slowly in the microwave or on the stovetop until it’s hot throughout.
To reheat from the fridge: For quick reheating, microwave individual portions on high power in 30-second increments, stirring well in between each interval until the dish is thoroughly heated. Alternatively, you can reheat it gently in a saucepan over medium heat on the stovetop, adding a splash of water or broth if it seems too thick, until it reaches your desired temperature.
Explore More Macaroni Recipes To Love…
- Smoked Mac and Cheese with Bacon
- White Cheddar Mac and Cheese
- Crock Pot 3 Cheese Mac and Cheese
- Velveeta Macaroni and Cheese Crockpot
If you tried this Instant Pot chili mac recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Your feedback is greatly appreciated!
Instant Pot Chili Mac
Author: Renae Gerhardstein
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 just 30 minutes.
Pin Recipe
Course: Entree
Cuisine: American
Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Pressurizing Time: 15 minutes
Total Time: 30 minutes
Calories: 478 kcal
Equipment
- Instant Pot
- Meat chopper or large spoon
- Ladle
Ingredients
- 1.5 pounds lean ground beef (80/20 blend recommended)
- 1 large onion, chopped
- 1 bell pepper, seeded and diced (any color)
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 28 ounces canned tomato puree
- 14.5 ounces canned diced tomatoes
- 1.5 cups hot water (helps the Instant Pot come to pressure faster)
- 8 ounces elbow macaroni or other small pasta of choice
Optional Ingredients
- 1 tablespoon brown sugar (to balance acidity)
- 8 ounces grated Colby Jack cheese (plus more for serving)
Instructions
- Sauté Beef & Veggies: Turn the Instant Pot to the “Sauté” function. Once hot, add the ground beef, chopped onions, and diced bell pepper. Cook for about 5-7 minutes, stirring occasionally and breaking up the beef, until it is almost fully browned and the vegetables have softened.
- Add Spices & Tomatoes: Drain any excess fat if needed. Stir in the minced garlic, chili powder, and ground cumin, and continue cooking for 1-2 minutes until fragrant. Stir in the canned diced tomatoes and tomato puree, ensuring everything is well combined.
- Add Water & Pasta: Pour in the hot water and then add the elbow macaroni. Gently push the pasta down to submerge it in the liquid, but do not stir further. Secure the lid, close the sealing lever, and manually set the Instant Pot to cook at High Pressure for 5 minutes.
- Quick Release & Serve: Once the cooking cycle is done, perform a quick release of the pressure. Use a long-handled spoon or oven mitt to slide the lever to “Venting” and ensure the steam is directed away from you. Once pressure is fully released, open the lid. With the Instant Pot still on “Keep Warm” mode, stir in the brown sugar (if using) and the grated Colby Jack cheese. Let it melt for about 5 minutes, stirring until creamy. Serve warm with extra grated cheese, sour cream, and fresh cilantro or green onions as desired.
Notes
- Using hot water helps the Instant Pot come to pressure more quickly, which shortens the overall cooking time for this chili mac (goulash).
- Meal Prep Tip: Prepare a large batch of ground beef in advance (sauté 5 lbs, then divide into freezer bags). This allows for quick “dump-and-go” meals without last-minute sautéing.
- Recipe Variations: For extra heat, add cayenne pepper or diced jalapeños. Swap ground beef for turkey, chicken, or sausage for different proteins. Stir in shredded cheddar, mozzarella, or pepper jack cheese for extra cheesy goodness. Add mushrooms, zucchini, or corn for more vegetables. Use gluten-free pasta and check seasonings for a gluten-free option.
- Storing Instructions: Store Instant Pot chili mac leftovers in an airtight container in the refrigerator for up to five days. For longer storage, freeze leftovers for up to three months (label and date container). Reheat frozen portions by thawing overnight in the refrigerator, then heating slowly. Reheat refrigerated portions in the microwave (30-second increments, stirring) or on the stovetop over medium heat.