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+ servings

Instant Pot Chili Mac & Cheese

5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Instant Pot, Main Course
Cuisine American
Servings 6


  • Pressure Cooker / Instant Pot


  • 1 lb ground beef or chuck
  • 2 cups elbow noodles
  • 3 cups low-sodium beef broth Preferably homemade or carton
  • 2 cups cooked kidney or red beans or (1) 16 oz can
  • 2 cups fresh sharp cheddar cheese shredded
  • 27 oz chopped/diced tomatoes
  • 4 oz cream cheese
  • 1 green bell pepper chopped
  • 1 onion chopped
  • 4 garlic cloves minced
  • 1-2 tbsp chili powder (I used 2 tbsp) +/- adjust to your liking
  • 2 tsp salt +/- adjust to your liking
  • 2 tsp cumin powder
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp paprika


  • Set cooker to saute-high. 
  • Add beef and cook for 5-6 minutes or until no longer pink.
  • Add garlic, bell peppers, onions, salt, pepper, cumin, oregano, paprika and chili (you can cut back on the chili powder if you think it's to spicy); mix and stir.
  • Pour in beef broth and stir (use wooden spoon to lightly scrap along the bottom of the cooker as you stir, this will prevent a burn notice).
  • Add uncooked elbow noodles and stir.
  • Place the beans, tomatoes and cream cheese in the cooker. DO NOT STIR.
  • Place the lid on. Pressure cook on high for 4 minutes and do a quick release. Exercise caution - always read and follow the manufacture instructions for a quick release. Remove the lid.
  • Gently stir as you add the shredded cheese in 3 seperate increments. This will prevent the cheese from forming clumps.
  • Mix well until all of the cheese fully melts.

Garnish with shredded cheese, sour cream and fresh chopped green onions.


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