Instant Pot Chili Mac

5 from 9 votes

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.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 277kcal

Author: Anjali Shah

Equipment

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!

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.

Modified from KaraLyndon

Nutrition