Go Back

Instant Pot Chili Mac

This recipe is perfect for busy week nights and you can make it in just 25 minutes. All thanks to the instant pot!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine American
Calories 488 kcal


  •  2 tsp olive oil
  • 1 lb ground lean turkey or lean ground beef
  •  1 onion, diced
  • 2 bell peppers, diced
  • 1 small zucchini
  • 3 cloves garlic
  • 1 cup of kidney beans, drained and rinsed well
  • 1 ½ cups of uncooked gluten-free elbows
  •  2 teaspoons of chili powder
  •  ¼ teaspoon of salt
  • 1 (14oz) can of tomato sauce
  •  1 (14 oz) can of mildly diced tomatoes
  • 1 ⅓ cup of shredded sharp cheddar cheese 
  • Cilantro


  • Set Instant Pot to sauté. When it is hot, add in the olive oil.  Sauté the ground turkey until nearly cooked through.
  • Add in onions, bell peppers, and saute for a couple minutes until the veggies soften. Then add garlic and zucchini, cook for an additional minute. 
  • Mix seasonings and salt into tomato sauce, then set aside.
  • Set Instant Pot for 3 minutes (if you are using a corn based pasta, do 2 minutes)  After cooktime, do a quick release.
  • When it’s safe to open the lid, give your Chili Mac a good stir, then add cheddar cheese. 
  • Garnish with Cilantro. Serve hot and give yourself a pat on the back!
Keyword Gluten-free Chili Mac, Instant Pot Chili Mac