Instant Pot Chili Mac and Cheese

Ingredients

• 454 g (1 pound)lean minced beef
• 15 ml (1 tablespoon)olive oil
• 1 mediumonion, chopped
• 1red pepper, chopped
• 3 clovesgarlic, minced
• 15 ml (1 tablespoon)chilli powder
• 15 ml (1 tablespoon)cumin
• 5 ml (1 teaspoon)oregano
• 5 ml (1 teaspoon)salt
• 2.5 ml (1/2 teaspoon)black pepper
• 1.25 ml (1/4 teaspoon)cayenne pepper
• 710 ml (3 cups)bone broth, chicken broth or beef broth
• 1 × 400 g can (14 ounces), drainedkidney beans
• 1 × 794 g can (28 ounces)crushed tomatoes
• 227 g (8 ounces; 1/2 pound; 2 cups)elbow macaroni, uncooked
• 200 g (2 cups)sharp Cheddar cheese, grated
• To tastefresh coriander, finely chopped, to garnish
• To tastesoured cream, optional, for topping

Instructions

1. 1

   Brown the beef

   Set the Instant Pot to SAUTE. Add the beef and brown it for about 5 minutes. Lift it out with a slotted spoon onto a plate lined with kitchen paper, then drain the fat.

2. 2

   Cook the vegetables

   Add the olive oil to the pot. Once hot, add the onion and sauté for about 3 minutes, until softened. Add the red pepper, garlic, chilli powder, cumin, oregano, salt, black pepper and cayenne; sauté for 1 minute more.

3. 3

   Add the pasta

   Pour in the broth and scrape up the browned bits from the bottom of the pot. Return the beef to the pot and add the kidney beans, crushed tomatoes and macaroni. Stir to make sure all the pasta is covered by liquid.

4. 4

   Pressure cook

   Cover and seal the lid, with the vent set to sealing. Press CANCEL, then select MANUAL (high pressure) and set the timer for 4 minutes. Allow about 15 minutes for the pot to reach full pressure; the display will then show the countdown.

5. 5

   Release and stir

   When cooking is finished, quick-release the pressure before removing the lid. Stir in the Cheddar and adjust the seasoning with more salt and pepper to taste.

6. 6

   Serve the chilli mac

   Serve topped with chopped coriander and soured cream, if using.

What is chilli mac and cheese?

Chilli mac brings together the spiced beef and beans of American chilli with macaroni and cheese. It is a hearty one-pot dish, with roots in familiar American comfort-food cooking rather than one single regional tradition.

This pressure-cooker version builds flavour by browning the beef and cooking the spices with the vegetables before adding the pasta. Cheddar stirred in at the end gives the tomato-rich sauce a creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 542 calories, 37g protein, 53g carbs, 20g fat.

The macaroni and beans provide much of the carbohydrate, while the beef and Cheddar contribute protein; the oil, beef and cheese supply much of the fat. Pair a serving with salad or vegetables for a more balanced plate.

Build flavour before pressure cooking

Browned beef: Give the mince about 5 minutes in SAUTE mode, then remove it while you cook the vegetables. Draining the fat helps keep the finished sauce from feeling greasy.

Spices and vegetables: Softened onion, red pepper and garlic make a savoury base, while a brief sauté of the spices helps distribute their flavour through the pot.

Get the pasta cooking evenly

Scrape the base: After adding the broth, loosen any browned bits stuck to the pot before returning the beef. This also helps avoid leaving tasty fond behind.

Cover the macaroni: Stir until every piece is under the liquid before sealing the lid. Keep to the recipe’s 4-minute high-pressure setting, followed by a quick release.

Finish with cheddar

Stir in the grated Cheddar only after pressure cooking and releasing the pressure. This lets it melt into the hot sauce without subjecting it to the pressure-cooking stage.

The sauce will be thick and the macaroni tender when ready. Taste before adding extra salt and pepper, since broth and cheese can both contribute seasoning.

Plan around the pressure build-up

The stated 30 minutes includes the cooking process, but the pot takes about 15 minutes to reach pressure before the 4-minute timer starts. Keep that heating time in mind when planning when to serve.

Quick-release the pressure when the cooking cycle ends, then open the lid only once the pressure has been released.

What to serve alongside it

Fresh coriander and a spoonful of soured cream add a bright, cool contrast to the seasoned, cheesy pasta. Add the cream at the table so everyone can choose how much they want.

For a lighter-feeling plate, serve a simple green salad or steamed vegetables alongside the chilli mac.

Recipe notes & tips

• Have the vegetables chopped and the spices measured before you start sautéing.
• Use a slotted spoon to remove the beef while leaving the pot ready for the vegetables.
• Scrape the bottom thoroughly after adding the broth.
• Check that the macaroni is covered by liquid before sealing the lid.
• Quick-release the pressure before opening the pot.
• Taste the finished dish before adding more salt.

Variations

• Use chicken broth: Swap it for the bone broth or beef broth as listed in the recipe.
• Change the broth: Beef broth is another option for the cooking liquid.
• Adjust the heat: Use less cayenne for a milder bowl.
• Add the topping: Spoon soured cream over each serving, or leave it off.
• Finish with herbs: Sprinkle on finely chopped coriander just before serving.

Common mistakes to avoid

• Skipping the browning: Brown the beef for about 5 minutes to build flavour before pressure cooking.
• Leaving bits stuck: Scrape the bottom of the pot after adding broth so the browned bits are loosened.
• Pasta above the liquid: Stir until all the macaroni is covered before sealing the lid.
• Opening too soon: Quick-release the pressure before removing the lid.
• Adding cheese too early: Stir in the Cheddar after pressure cooking so it melts into the finished dish.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan or microwave until hot, stirring in a little broth or water if the pasta has thickened the sauce.

Frequently asked questions