Instant Pot Easy Cheesy Chili Mac


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
1 Can of Cheddar Cheese Soup
1 14 oz Can Diced Tomatoes
1 8oz Can Tomato Sauce
1/4 tsp Garlic Powder (Granulated Garlic)
1/4 tsp Ground Pepper
1/4 tsp Salt
1 Cup Cheddar Cheese Freshly Shredded
1 Cup Pepper Jack Cheese Freshly Shredded
3 Green Onions Sliced thin


Brown burger with julienned onion on sauté in the instant pot with 2 Tbsp of olive oil for 10 minutes
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
Put the instant pot lid on, seal the pressure release valve 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 the lid, add cheese mix to the top of the sauce, and do not mix
Put the instant pot lid back on, not sealed, for 5 minutes to melt the cheese well
Slice green onions for topping
Remove the lid to the instant pot after five minutes and stir cheese into the chili mac and now plate your cheesy chili mac
Goes great with Broccoli spears

One Comment on “Instant Pot Easy Cheesy Chili Mac

  1. Pingback: Instant Pot Dave – Homemade Chili Seasoning – The Wild Waynes

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