Instant Pot Chili Mac in the pressure cooker.

Instant Pot Chili Mac

This Instant Pot Chili Mac is a quick and easy dinner idea for busy weeknights! Make it with ground meat or vegetarian. It only takes 5 minutes to cook it in your pressure cooker!

Course Main Course
Cuisine American
Keyword Instant Pot chili mac and cheese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 5 people
Calories 592 kcal
Author Anna


  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 cup diced yellow onion
  • 3/4 cup diced green bell pepper
  • 1 lb ground turkey or beef
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 oz can red kidney beans drained and rinsed
  • 4 oz can green chiles
  • 2 cups macaroni pasta
  • 2 cups water see notes
  • 8 oz can of tomato sauce
  • 14.5 oz can of diced tomatoes
  • 2 cups shredded cheddar cheese see notes
US Customary - Metric


  1. Make sure the stainless steel insert is in your Instant Pot. Press "saute" setting and wait until the display shows HOT.
  2. Add oil, garlic, onion and bell pepper. Saute for 2 to 3 minutes, stirring often.
  3. Add cumin, chili powder and oregano to vegetables and saute for 1 to 2 minutes, stirring constantly.
  4. Add meat and cook until done, breaking it up with a wooden spoon.
  5. Press "cancel/off" button. Add 1/2 cup of water to the Instant Pot and scrape any cooked-on bits from the bottom of the pot. This will prevent the burn message and ensure all the flavor is in the dish.
  6. Add beans and green chiles and stir in.
  7. Add macaroni and remaining water. Push the pasta down with a spoon into the liquid.
  8. Add diced tomatoes in the center of the dish. Pour tomato sauce over diced tomatoes. Do not stir!
  9. Place lid on the Instant Pot, set the valve to sealing position.
  10. Make sure the Instant Pot is set to cook at high pressure. Press "manual" setting and set the timer to 5 minutes.
  11. The Instant Pot will beep and start coming to pressure. It can take about 5 to 7 minutes.
  12. Once the timer is done, press "cancel/off" button and wait 1 minute. Switch the valve to venting position.
  13. Carefully open the lid away from your face.
  14. Stir the macaroni. Let it sit for 5 minutes.
  15. Stir again and sprinkle cheese over the chili mac.
  16. Close the lid and let the cheese melt, wait 5 minutes.
  17. Serve.

Recipe Notes

You can use 2 cups of water or 1 cup of water and 1 cup of chicken or vegetable stock.
You can use cheddar cheese or a mix of cheddar and pepper Jack cheese.

Nutrition Facts
Instant Pot Chili Mac
Amount Per Serving
Calories 592 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Cholesterol 97mg32%
Sodium 1151mg50%
Potassium 1096mg31%
Carbohydrates 57g19%
Fiber 10g42%
Sugar 9g10%
Protein 45g90%
Vitamin A 1370IU27%
Vitamin C 39.9mg48%
Calcium 439mg44%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.