Instant Pot Chili Macaroni Soup
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Chili and macaroni come together in this Instant Pot Chili Macaroni Soup for an easy, hearty meal that is perfect for busy weeknights. Chili is already filling on its own, but adding tender macaroni noodles makes it even more comforting and turns it into a fun cross between chili, soup, and chili mac.
Everything cooks together in the Instant Pot, so you get plenty of flavor without spending much time at the stove. The macaroni soaks up some of the seasoned broth as it cooks, making each bowl extra satisfying. Add your favorite chili toppings like shredded cheese, sour cream, green onions, or crushed tortilla chips for an easy dinner the whole family can customize.
One of the best things about this recipe is that everything cooks right in the Instant Pot, including the macaroni. That means fewer dishes, less hands-on time, and an easy dinner that is ready without having to boil pasta separately. It is especially handy on busy weeknights when you want something warm, filling, and family-friendly without spending a lot of time in the kitchen. You’ll want to make this all during soup season!
Ingredients for Instant Pot Chili Macaroni Soup
- LEAN GROUND BEEF – Lean ground beef makes the soup hearty and filling while keeping excess grease to a minimum. It also adds rich, savory flavor to the chili base.
- ONION – Onion adds savory flavor and a little natural sweetness as it cooks with the beef.
- TOMATO SAUCE – Tomato sauce gives the soup a smooth, rich tomato base and helps bring all of the chili flavors together.
- DICED TOMATOES – Diced tomatoes add texture and extra tomato flavor throughout the soup.
- CHILI BEANS – Chili beans add protein, texture, and extra seasoning. Because they are packed in a flavorful sauce, they also help deepen the chili flavor.
- BEEF BROTH – Beef broth adds savory flavor and provides the liquid needed to cook the macaroni right in the Instant Pot.
- CHILI POWDER – Chili powder adds warm, classic chili flavor and a little heat without making the soup overly spicy.
- GARLIC POWDER – Garlic powder adds a savory layer of flavor and distributes evenly throughout the soup.
- CUMIN – Cumin adds an earthy, smoky flavor that adds depth to the chili.
- SALT – Salt enhances the other flavors and balances the tomatoes, spices, and beef.
- MACARONI NOODLES – Macaroni makes the soup extra hearty and gives it that chili mac feel. The noodles cook right in the seasoned broth and soak up plenty of flavor.
- CHEDDAR CHEESE – Cheddar cheese adds a rich, creamy finish when sprinkled over each bowl. It melts into the hot soup and pairs perfectly with the chili and macaroni.
Instructions for Instant Pot Chili Macaroni Soup
Turn the Instant Pot to sauté mode. Add the ground beef and diced onion, then cook until the beef is browned and no longer pink, breaking it into crumbles as it cooks. Drain off any excess grease if needed.
Add the tomato sauce, diced tomatoes, chili beans, beef broth, chili powder, garlic powder, cumin, salt, and uncooked macaroni noodles. Stir everything together, then gently press the macaroni down into the liquid so the noodles are mostly covered.
Place the lid on the Instant Pot and set the valve to sealing. Cook on manual or pressure cook at high pressure for 5 minutes.
When the cooking time is complete, carefully perform a quick release. Once the pressure has fully released, remove the lid and stir the soup well.
Add the shredded cheddar cheese and stir until it fully melts and incorporates into the soup.
Serve right away while hot. Add extra shredded cheese or your favorite chili toppings, if desired.
Frequently Asked Questions
Can I use a different kind of ground meat?
Yes. Ground turkey or ground chicken can be used in place of the ground beef.
Do I need to cook the macaroni first?
No. The macaroni goes into the Instant Pot uncooked and cooks right in the chili mixture.
Can I use a different pasta shape?
Yes, but small pasta shapes work best. Elbows are ideal because they cook quickly and evenly in the pressure cooker.
What kind of chili beans should I use?
Use your favorite canned chili beans, mild or spicy. The sauce packed with the beans adds extra flavor to the soup. I use mild chili beans.
Can I make this spicier?
Yes. Add extra chili powder, cayenne, diced jalapeños, hot sauce, or use spicy chili beans.
Can I make this ahead of time?
Yes, but the pasta will continue to absorb liquid as it sits. When reheating, you may need to stir in a little extra beef broth.
How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Can I freeze this soup?
You can, but the macaroni may soften after freezing and reheating. For the best texture, freeze the chili base without the pasta if you are planning ahead.
What toppings go well with it?
Extra shredded cheddar, sour cream, green onions, crushed tortilla chips, avocado, or jalapeños are all good choices.
What if the soup is too thick?
Stir in a little extra beef broth until it reaches the consistency you like.
Tips and Tricks
- Push the pasta into the liquid. Make sure the macaroni is mostly submerged before pressure cooking so it cooks evenly.
- Do a quick release right away. This helps stop the pasta from continuing to cook and becoming too soft.
- Drain excess grease from the beef. If your ground beef releases a lot of grease, drain it before adding the remaining ingredients so the soup does not become oily.
- Add the cheese after pressure cooking. Stirring in the cheddar at the end helps it melt smoothly into the soup.
- Keep extra broth on hand for leftovers. The macaroni will soak up more liquid as the soup sits, so a splash of beef broth will help loosen it back up when reheating.
FOR MORE RECIPES LIKE THIS, TRY:
- Simple Instant Pot Cheesy Potato Chowder
- Instant Pot Creamy Tortellini Soup
- Slow Cooker Beef and Barley Soup
- Roasted Red Pepper and Tomato Soup
Instant Pot Chili Macaroni Soup
Real Mom Kitchen
Equipment
Ingredients
- 1 lb lean ground beef
- 1 onion diced
- 15 oz can tomato sauce
- 15 oz can diced tomatoes
- 45 oz chili beans three 15 oz cans
- 3 cups beef broth
- 1 Tbsp chili powder
- 2 tsp garlic powder
- 1 tsp cumin
- ½ tsp salt
- 2 cups macaroni noodles
- 1 ½ cups cheddar cheese shredded
Instructions
- Turn the Instant Pot on to saute mode. Add in the ground beef and diced onion. Cook until no longer pink; drain any grease if necessary.
- Add in the tomato sauce, diced tomatoes, chili beans, beef broth, seasonings, and uncooked macaroni. Push the macaroni into the liquid so it’s all covered.
- Place the lid on the pot and seal the valve.
- Set the pot to manual (high pressure) for 5 minutes.
- Once the cooking time is up, do a quick release. Remove the lid and stir to combine. Then add in the cheese and stir until all is melted and combined. Serve immediately.
