Instant Pot Chili Mac
This Instant Pot Chili Mac recipe offers a quick and comforting one-pot meal, perfect for busy weeknights. Featuring savory ground beef, tender elbow macaroni, and a rich, cheesy sauce, it's a hearty dish that brings classic comfort food to your table with minimal effort and cleanup.
Equipment
- 1 Instant Pot
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Heat-Proof Spatula
- 1 Measuring Cups and Spoons Set
Ingredients
Main
- 1.5 pounds lean ground beef
- 1 onion diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried thyme
- ¼ cup ketchup
- 3 cups elbow macaroni
- 3 cups beef broth
- 1 cup shredded cheddar cheese
Instructions
- Prepare ingredients: Dice the onion and measure out all other components.
- Set your Instant Pot to the 'Sauté' function. Once hot, add the lean ground beef and break it apart with a wooden spoon or spatula. Brown the beef thoroughly.
- Drain any excess fat from the pot. Add the diced onion to the pot and continue to sauté until it is softened and translucent.
- Stir in the salt, pepper, dried thyme, and ketchup. Cook for an additional minute, stirring well to combine the flavors.
- Pour in the beef broth. Use your spoon to scrape the bottom of the pot, ensuring any browned bits are loosened to prevent a 'Burn' notice.
- Add the elbow macaroni to the pot. Gently push down to ensure all the macaroni is fully submerged in the liquid. Do not stir further after this point.
- Secure the lid on the Instant Pot and set the valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on High pressure for 4 minutes.
- Once the cooking cycle is complete, perform a Quick Pressure Release (QPR) by carefully turning the valve to 'Venting' to release the steam quickly.
- Carefully remove the lid. Stir in the shredded cheddar cheese until it is completely melted and the sauce becomes creamy and well combined.
- Taste the Chili Mac and adjust seasoning with additional salt and pepper if desired. Serve hot, garnished as you please.
Notes
Achieving a deep brown on your ground beef before adding other ingredients is crucial for maximum flavor. Don't rush this step. If using lean beef, draining excess fat might not be necessary, but do so if there's a significant amount. For a richer chili mac, consider adding a tablespoon of chili powder, a teaspoon of cumin, and a pinch of cayenne during the sauté phase with the beef and onion. When adding the macaroni, ensure it's submerged in the liquid to cook evenly. A quick pressure release is essential to prevent overcooking the pasta. For the best melt and texture, I highly recommend grating fresh sharp cheddar cheese rather than using pre-shredded varieties. Adjust seasoning with additional salt and pepper after cooking if needed. Garnish with fresh chopped scallions or a dollop of sour cream for an elevated finish.