Instant Pot Easy Cheesy Chili Mac
Posted on June 14, 2020
by David Wayne
1 Comment
Ingredients:
1.25 lbs Ground Hamburger |
1 White Onion Julienned or Sliced |
16 oz Macaroni (any pasta) |
1 Packet of Chili Seasoning (Link to an easy do it yourself Chili Seasoning) |
2 tsp Worcestershire Sauce |
3 Cups Beef Broth |
1 14 oz Can of Pinto Beans (optional) |
1 Can of Cheddar Cheese Soup (optional) |
1 14 oz Can Diced Tomatoes |
1 8oz Can Tomato Sauce |
1/8 tsp Garlic Powder (Granulated Garlic) |
1/8 tsp Ground Pepper |
1/8 tsp Salt |
1 Cup Cheddar Cheese Freshly Shredded |
1 Cup Pepper Jack Cheese Freshly Shredded |
3 Green Onions Sliced thin |
Instructions:
Brown burger with julienne onion on Saute in the instant pot with ~1 Tbsp of olive oil |
Drain fat |
Mix in chili seasoning packet (2.5 Tbsp Chili Seasoning) and uncooked macaroni |
Stir everything together |
Add worcestershire sauce to a large measuring cup and then add beef broth to measure three cups then pour into the Instant pot |
Drain and rinse beans |
Add the beans in an even layer on top of the pasta and burger |
Add the Cheddar Cheese Soup on top of the beans |
Add undrained diced tomatoes and then tomato sauce in even layers |
Sprinkle garlic powder, salt and pepper on top of tomato sauce |
Lid, Seal, and pressure cook for 5 minutes |
Shred Cheddar and Pepper Jack cheese and mix together, have ~ 1/4 – 1/2 cup reserved for topping |
After 5 minutes of pressure cooking is done, release the pressure, remove lid, add cheese mix to the top of the sauce, do not mix |
Return lid not sealed for ~ 2 minutes to melt the cheese well |
Slice green onions for topping |
Remove the lid to the instant pot and mix cheese into the chili mac and now plate your cheesy chili mac |
Goes great with Broccoli spears |

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Category: BLOG, FoodTags: Cheesy, Cheesy chili mac, Dinner, Easy, family dinner, family friendly recipe, InstantPotDave, Kid Approved, Macaroni, Quick, quick recip, RV Living, The Wild Waynes, thewildwaynes, Tiny Living
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