Instant Pot Chili Mac

September 19, 2019 | by b davis

Fall is right around the corner, and that means it’s time for Montana Mother Nature to have her mood swings. One day we have tied the record for high heat and exactly a week later I had to turn on the heat in my house. This recipe is just what the doctor ordered for the cold weather that is coming. 

Instant Pot Chili Mac


  • 2 pounds ground beef
  • 1 teaspoon salt
  • 2 tablespoons chili powder
  • ½ tablespoon cumin
  • 2.5 cups elbow macaroni (I used whole grain)
  • 3.5 cups water
  • 14.5 oz can tomato sauce
  • 10 oz can Rotel 


  1. Set Instant Pot to sauté mode and add ground beef and salt. Stir often until all the beef is browned. Should take about 5 minutes. Press cancel and drain the fat.
  2. Sprinkle chili powder and cumin on top of the browned meat. Then add macaroni on top (don’t stir). Add 3 1/2 cups water and make sure all macaroni is submerged. Add cans of tomato sauce and rotel right on top in the center. Do not stir!
  3. Secure lid, make sure vent is set to sealing and pressure cook on manual for 4 minutes. When timer is complete, quick release the pressure.
  4. Remove lid and stir contents well. Everything will begin to thicken.
  5. Serve with shredded cheese or a dollop of sour cream on top and enjoy!

This recipe is also easy to make and quick to clean up, so it is perfect for a school night! Plus, there’s a good chance you have everything you need already in your kitchen.

Recipe adapted from

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