This is one of those dishes that is just not that pretty to look at, but it’s so delicious. Two of my favorite comfort foods mashed up together and made in the instant pot to make the best ever chili mac? Sign. Me. Up. Sundays are my favorite days for throwing an easy instant pot meal together that is both comforting and quick. This was actually also my first time cooking pasta in the instant pot and I was definitely a little nervous.
I’ve heard a lot of folks say that it’s really easy to overcook your pasta and I was worried it would end up mushy, but honestly it was perfect al dente. The trick is the partial quick release of the steam valve. I let it naturally release for 5 minutes and then switched to quick release. The pasta had absorbed all the good chili flavors and it was perfectly cooked. The Instant Pot is seriously such a miracle.
The best part of this meal, for me at least, is the toppings. I am SUCH A TOPPINGS PERSON. Nachos, baked potatoes, burgers, hot dogs, chili, and literally anything that I can throw a million toppings on. I like to mix it up too. In a couple of these photos, I topped my chili mac with sliced jalapeÃ±os, avocado and more shredded cheese and on the others I did fritos and sour cream (green onion would have been delicious too). The toppings really are endless. I’m also a huge bean person so I added a couple of my favorite types. If you aren’t a â€˜beans in the chili’ kind of person, feel free to leave them out! I would reduce the liquid by at least a cup in that case.
The most important part to cooking the pasta is making sure that there is just enough liquid to cover the macaroni, but it shouldn’t be swimming in it. This will ensure that you end up with chili mac and not chili macaroni soup. Otherwise, this recipe is cinch. I like to throw in my own spice blend, but feel free to sub in your favorite chili seasoning. Enjoy this super easy meal!
Products I used in this recipe: