Instant Pot Chili Mac with Ground Beef and Cheddar
Make dinner quick and comforting with Instant Pot Chili Mac with Ground Beef and Cheddar! A hearty one-pot meal loaded with seasoned ground beef, tender pasta, rich chili flavors, and melty cheddar cheese.
Ingredients
- For the Chili Mac
- 1 tablespoon olive oil
- 1 lb (450 g) ground beef (85–90% lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced (optional)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 2 cups beef broth
- 1 can (15 oz / 425 g) diced tomatoes
- 1 can (15 oz / 425 g) tomato sauce
- 8 oz (225 g) elbow macaroni (uncooked)
- For the Cheese Finish
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
- Step 1: Sauté the beef and vegetables : Set Instant Pot to Sauté mode and add olive oil.Add ground beef and cook for 3–4 minutes, breaking it up with a spoon.Add onion, garlic, and bell pepper; cook for 2–3 minutes until softened.
- Step 2: Add seasonings : Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 30 seconds to bloom the spices.
- Step 3: Add liquids and pasta : Pour in beef broth, diced tomatoes, and tomato sauce; stir well.Add macaroni, pressing it into the liquid (do not stir too much to avoid sticking).
- Step 4: Add Pressure cook : Cancel Sauté mode, secure the lid, and set the Instant Pot to Manual/Pressure Cook on high for 4 minutes.Once done, allow 5 minutes natural release, then quick release the remaining pressure.
- Step 5: Add the cheese : Stir in shredded cheddar until melted and creamy.Taste and adjust seasoning if needed.
- Step 6: Serve : Ladle into bowls and garnish with parsley or cilantro.