Instant Pot Chili Mac
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This Instant Pot Chili Mac is my go to dinner when I need something comforting. It is a healthy and flavorful vegetarian meal that I can easily make vegan or gluten free, and it cooks in about 40 minutes which saves me on busy days. I also included stovetop instructions for the times when my Instant Pot is already in use, so I always have a quick way to make this hearty dish.
Mac and cheese is always a hit in my home, and vegetarian chili is another favorite, so combining them into one hearty dish felt natural. This vegetarian Instant Pot chili mac uses beans instead of meat, and they work so well with the macaroni to make a satisfying and comforting meal. It is also a wonderful alternative to my other Instant Pot recipes, like Vegetarian Chili or Dal, especially on days when I want something warm and cozy.
When I add beans, vegetables, and spices to the classic cheesy dish, it turns into a chili mac and cheese recipe that my whole family loves. I never have any guilt enjoying a big bowl of it, and it is super easy and quick to make thanks to the Instant Pot. It really is the ultimate comfort food in my kitchen.
👩🏽🍳 Why I Love This Recipe
I rely on this vegetarian chili mac when the evening is hectic and the kids want dinner immediately. It has plenty of “hidden” veggies and neither of my kids notices a thing. They cleared their plates the first time I made it and even asked for it again for three nights straight, which tells me this one works for picky eaters and busy evenings.
This works because the Instant Pot handles almost everything. I add beans, vegetables, whole grain pasta, and low sodium broth, and it cooks in about 5 minutes under pressure. The pasta absorbs the seasoning perfectly and turns into a cozy pot of chili mac without extra steps. If your kids are sensitive to heat, you can reduce the chili powder and the flavor stays great. It is also simple to adjust for allergies whether you need gluten free pasta or a vegan version.
This recipe became a staple in our house after one simple moment in the kitchen. My husband lifted the lid on the pot, took one whiff, and said, Wait… is this the “pasta” we all love? He meant this chili mac. Ha! That was the moment I knew this dish earned a permanent spot in our weekly rotation, since it makes my picky kids happy too. I hope you give this a try!
🥘 Ingredients
This meatless chili mac is made with simple ingredients that I can always find at the grocery store. Here’s what I use:
Beans: I always keep canned beans in my pantry, and they are the perfect base for this chili mac. I use black beans and kidney beans as the co-stars, but you can swap in any beans you like.
Elbow Macaroni: I usually go for whole wheat elbow pasta, but any small pasta with a similar cooking time works just as well.
Vegetable Broth: This adds a savory flavor and gives the pasta the liquid it needs to cook perfectly. I like to use low-sodium broth to keep the sodium in check.
Tomato Sauce And Fire Roasted Tomatoes: I use pureed tomato sauce, not marinara or spaghetti sauce. The fire-roasted tomatoes bring a smoky depth that really elevates the chili mac.
Fire-Roasted Tomatoes: The fire-roasting process adds an extra layer of smokiness to this vegetarian chili mac Instant Pot recipe
Veggies: I used frozen corn, yellow peppers, and baby spinach. Corn is a favorite addition to chili, so it takes this veg chili mac to the next level, too!
Cheese: No mac and cheese is complete without plenty of cheese! I like a Mexican four-cheese blend, but shredded cheddar works ok too.
Spices: Chili powder, ground cumin, and ancho chili powder season the beans and pasta perfectly. I use fresh garlic, but bottled minced garlic works in a pinch. Don’t forget salt and black pepper to taste. You can always reduce the chili powders if you prefer a milder heat.
🔪 How To Make
I can make this Instant Pot chili with noodles in the following four simple steps!
Saute The Onion and Garlic: I set my Instant Pot to saute mode on the normal setting and add olive oil, onions, spinach, corn, spices, and garlic. I let everything sauté for 5 minutes.
Add Macaroni And Liquids: Next, I stir the diced tomatoes, tomato sauce, black beans, kidney beans, elbow noodles, and vegetable broth into the Instant Pot until everything is well combined.
Pressure Cook: I secure the lid on the Instant Pot and set it to high pressure cook, or manual on high, for 5 minutes.
Quick Pressure Release, Add Cheese: I use the quick-release valve to release the steam. Once the pressure is fully released, I open the lid and stir in the shredded cheese, mixing until it’s melted and everything is well combined.
Serve: I serve this easy Instant Pot chili mac with beans topped with my favorite toppings!
On The Stovetop
I don’t always use my Instant Pot, and that’s okay! You can make this hearty noodle chili right on the stovetop too. Here’s how I do it:
- I sauté the vegetables and spices in a large pot or Dutch oven over medium heat until the onions start to turn translucent.
- Next, I add the tomatoes, tomato sauce, beans, pasta, and vegetable broth. I stir everything well, then increase the heat to high, stirring occasionally, until the mixture comes to a boil.
- I reduce the heat to medium and let the chili mac simmer for 13 to 17 minutes, stirring frequently, until the macaroni is cooked through.
- I reduce the heat to medium and let the chili mac simmer for 13 to 17 minutes, stirring frequently, until the macaroni is cooked through.
💭 Expert Tips
My #1 Secret Tip for this recipe is to layer the ingredients. I start with the vegetable broth, then add the pasta, beans, diced tomatoes, and spices on top. I don’t stir anything after adding it to the pot, because this helps prevent the pasta from sticking to the bottom and avoids triggering the “burn” warning.
Other Tips To Keep In Mind:
- Prep the ingredients ahead of time: The cooking time goes by quickly, so I like to have all my ingredients measured and prepped before I start the Instant Pot. This helps make sure nothing burns or overcooks.
- To double the recipe: I follow the same directions, just giving myself a little extra time for the sautéing step if needed. I don’t change the pressure cooking time because the Instant Pot naturally adjusts to bring the larger volume up to pressure.
- Deglaze the bottom of the pot: After I sauté the vegetables, I pour a little vegetable broth or water into the Instant Pot and use a wooden spoon to scrape up any browned bits from the bottom. This not only helps prevent the “burn” warning, but it also adds extra flavor to the chili mac.
📖 Variations
The best part about this recipe is that it’s super versatile and you can customize it in so many different ways! Here are some of my favorite variations:
Add Extra Spice: If I want a little more heat in my chili, I stir in 1/8 teaspoon or more of chipotle powder or cayenne pepper with the other spices. Sometimes I also add green chiles or diced jalapeño peppers for an extra kick.
Use Any Veggies You Like: I usually use spinach, peppers, corn, and tomatoes, but kale, sweet potatoes, carrots, mushrooms, or even zucchini would be delicious additions too.
Make With Meat: While I always recommend trying this vegetarian chili mac first, I also sometimes make it with meat. I sauté a pound of ground turkey or lean ground beef with the onions and spices, then follow the rest of the recipe as directed. I also swap in beef or chicken broth instead of vegetable broth when I do this.
🍽 Serving Suggestions
If you’re looking for a side to serve with this chili mac, I love keeping it light with a fresh salad. A simple garden salad or Caesar salad pairs perfectly and adds extra vegetables to the meal. Some of my favorites are my cucumber tomato avocado salad or my Greek salad.
Bread is always a winner with this recipe. I like crusty French bread, vegan garlic bread, or whole wheat garlic bread for dipping into the chili. Chips and salsa also make a fun side or topping. I especially love topping it with a smoky Chipotle corn salsa or a sweet and tangy pineapple pico de gallo.
🧊 Storage Directions
Storing: I store leftover chili with macaroni in an airtight container in the refrigerator for up to 5 days. I can also freeze it in a freezer-safe container for up to 3 months.
Reheating: If I’m reheating from frozen, I thaw the homemade chili mac in the refrigerator for 8 to 12 hours or overnight. Then I stir it well and heat it over low heat on the stovetop or in the microwave in 1-2 minute intervals, stirring as I go.
⏰ Making Chili Mac Ahead Of Time
Meal Prepping: This recipe is a great one to meal prep a day or two ahead of time, because it tastes even better the next day! Just refrigerate and let the flavors combine even further, creating more depth and richness. As the protein sits, it can continue to break down and release amino acids which makes food taste even more savory (called “umami”), making it even more delicious!
Freezer Meals: You can even prep and cook this one pot vegetarian chili mac recipe ahead of time, and freeze it for later. When you’re ready, you can thaw and heat your chili in the microwave or on the stovetop and it will taste just as delicious as if you hadn’t frozen the ingredients.
❓ Recipe FAQs
What should I do if my pasta turn mushy?
Sometimes the pasta cooks too long if it’s added before the broth has a chance to bring the Instant Pot to pressure. I make sure to layer the ingredients and avoid stirring before cooking. This helps the pasta cook evenly without getting mushy.
Why is my chili mac watery?
Sometimes I don’t measure the broth or add too much vegetable stock. I stick to the recipe amounts and let the Instant Pot naturally absorb the liquid while cooking. If needed, I simmer for a minute or two at the end to thicken it.
Why are my beans dry or undercooked?
If I use canned beans without enough broth or don’t layer them correctly, they can dry out. I make sure beans sit on top of the broth and pasta. This lets them cook evenly and absorb flavor without drying.
🥣 More Vegetarian Instant Pot Recipes!
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📋 Recipe Card
Instant Pot Chili Mac
This Instant Pot Chili Mac is my go to dinner when I need something comforting. It is a healthy and flavorful vegetarian meal that I can easily make vegan or gluten free, and it cooks in about 40 minutes which saves me on busy days. I also included stovetop instructions for the times when my Instant Pot is already in use, so I always have a quick way to make this hearty dish.
Servings: 10 servings
Calories: 277kcal
Ingredients
- ½ tbsp extra virgin olive oil
- 1 red onion diced
- 3 yellow bell peppers diced
- 1 box of baby spinach approx. 6oz, shredded
- 1 cup frozen corn
- 2-3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp ancho chili powder
- 1½ tsp salt more to taste
- 5 cloves garlic minced
- 15 oz can fire roasted diced tomatoes I like petite diced tomatoes if you can find it!
- 15 oz can tomato sauce
- 15 oz can black beans drained and rinsed
- 15 oz can kidney beans drained and rinsed
- 8 oz whole-wheat elbow pasta or lentil / chickpea pasta
- 2 cups vegetable broth
- 2 cups Mexican shredded cheese blend
- ⅛ tsp chipotle chili powder optional – more to taste if you want it super spicy!
Equipment
Instructions
- Set Instant Pot to saute function (normal level) and add olive oil through garlic above. Saute for 5 minutes.
- Add diced tomatoes through vegetable broth and stir to combine.
- Secure lid onto Instant Pot and set to pressure cook/manual on high for 5 minutes.
- Use the quick release valve to release steam.
- Once pressure is released, open lid and stir in cheeses until melted and combined. Serve warm.
To Make This Without An Instant Pot
- Cook pasta according to the package directions and set aside.
- In a large pot, add olive oil, onions, garlic and all spices, and saute until the onions have caramelized a bit (about 5-10 min on medium heat). Then add the peppers, spinach, corn, salt, diced tomatoes, black beans, kidney beans and saute another 5-10 min on medium heat.
- Add half of the can of tomato sauce and stir to combine. Add the pasta into the pot and the cheese and stir to combine.
- Depending on how "saucy" the mixture looks, add in the rest of the tomato sauce. If you need it to be even more "saucy" add 1/2 cup vegetable broth at a time until the consistency is what you desire. Serve and enjoy!
Notes
- My #1 Secret Tip for this recipe is to layer the ingredients. I start with the vegetable broth, then add the pasta, beans, diced tomatoes, and spices on top. I don’t stir anything after adding it to the pot, because this helps prevent the pasta from sticking to the bottom and avoids triggering the “burn” warning.
- Prep the ingredients ahead of time: The cooking time goes by quickly, so I like to have all my ingredients measured and prepped before I start the Instant Pot. This helps make sure nothing burns or overcooks.
- To double the recipe: I follow the same directions, just giving myself a little extra time for the sautéing step if needed. I don’t change the pressure cooking time because the Instant Pot naturally adjusts to bring the larger volume up to pressure.
- Deglaze the bottom of the pot: After I sauté the vegetables, I pour a little vegetable broth or water into the Instant Pot and use a wooden spoon to scrape up any browned bits from the bottom. This not only helps prevent the “burn” warning, but it also adds extra flavor to the chili mac.
Nutrition
Calories: 277kcal | Carbohydrates: 24.7g | Protein: 17g | Fat: 7.1g | Saturated Fat: 3.9g | Sodium: 773mg | Fiber: 10g | Sugar: 4.3g
This looks amazing and such a treat! Thank you!
Thanks Suj! You will love this recipe!
Delicious game day dish and perfect when you’re not sure if everyone is a meat eater!
Yes!! Totally agree, thanks Cynthia!
This is so easy and the gluten-free change does the trick. The chickpea pasta holds together better than the brown rice pasta I usually use.
So happy to hear that Jeff!
Flavor packed and super easy to make, this chili mac is perfect for my family.
I’m so glad you all love this recipe Nikki!
This dish is perfection. I love that it brings two cozy and nostalgic dishes together!
Yes!! Super comforting and delicious!
This is so delicious! My friend gifted me an Instant Pot and I wanted to try it out. I had most of the ingredients to make this on had so I thought, why not?! The only things I left out was the can of tomato sauce and the ancho chili powder and spinach. I only PC’d for 1 minute because I used regular pasta and it turned out perfect! I will definitely be making this again.
Awesome!! So glad you liked this recipe Lori! 🙂
So easy to make and very delicious! This will definitely become part of my regular rotation. Thank you!
Awesome!! So happy to hear that Jesse!
This was absolutely delicious! Whole family loved it. Picky 8 year old avoided most the veggies, but otherwise a real win. I appreciated how quick it was to make on a busy evening.
Aw yay!! I’m so happy to hear that Michele – thanks for letting me know!
I made this for dinner tonight and it is absolutely delicious!! Even my 1 year old granddaughter loved it! Next time i will leave out the cheese and just put it on individually because im trying to go vegan. Thank you for the delicious recipe!!!
Awesome!! I’m so happy to hear that Shannon! 🙂
My wife would LOVE this recipe haha I have to send this to her so we can try to make it for dinner tonight, thank you!
Awesome!! I can’t wait to hear how it turns out for you guys! 🙂