The Foodie Dietitian Blog

Easy Instant Pot Vegetarian Chili Mac

Ultra hearty and satisfying, this Easy Instant Pot Vegetarian Chili Mac is the perfect game day meal, just in time for the Super Bowl! Ultra hearty and satisfying, this Instant Pot Vegetarian Chili Mac is the perfect game day meal, just in time for the Super Bowl! I’ve kind of been liking my Instant Pot lately. As evidenced by my last recipe for Easy Vegetarian Chili. I took that chili recipe and modified it to make it heartier…and cheesier. Enter CHILI MAC!

For the 60-second video on how to make this recipe, watch the video below!

I haven’t had anything remotely close to chili mac since I was a kid and my grandmother used to make Hungarian goulash. I remember not caring for it that much but chili mac is 238309x better. We’ve eaten it twice in the last few weeks now (the joys of recipe testing) and have loved every bite.Easy Vegetarian Chili Mac made in the Instant Pot!Before intuitive eating, I probably would have had some thoughts or beliefs about this dish. Like chili AND pasta, now that seems indulgent. But now I’m able to see this as a balanced meal. Pasta, beans, tomatoes, onions, peppers, and cheese. Ultimate macronutrient (carbs, protein and fat) package there!

Not to mention the satisfaction factor! OH MAH GAWD. It’s so hearty and satisfying, which makes it perfect for a Super Bowl dish. And since it takes 5 minutes to cook in the Instant Pot, it will be super easy to make (and clean up!) for your Super Bowl party.Instant Pot Chili MacI made this with both regular elbow pasta and whole-wheat elbows and I liked the whole-wheat better. I thought it provided a little more nuttiness and satiety but you can use whichever speaks to you! If you’re vegan, omit the cheese or add non-dairy meltable cheese. If you’re not vegetarian, you can easily add some ground beef and leave out the black beans.

I love how the cheese adds a level of creaminess to this dish. Top it off with some cilantro and a dollop of Greek yogurt (or sour cream) and you’re good to go!Instant Pot Vegetarian Chili MacWe’re heading over to our friend’s house on Sunday to watch the game and I have a feeling this dish will be making an appearance :). What are your plans for the big game? Anyone else in it just for the food and commercials, or is that just me?Easy Vegetarian Chili Mac made in the Instant Pot!


Instant Pot Vegetarian Chili Mac

  • Yield: Serves about 6


  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, minced*
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon chipotle powder
  • 1 1/2 teaspoons salt
  • 1 clove garlic, minced
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can kidney beans, drained and rinsed
  • 8 ounces whole-wheat elbow pasta
  • 2 cups vegetable broth
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded monterey jack cheese
  • Optional toppings: Greek yogurt, cilantro


  1. Add olive oil to Instant Pot and set to saute function for 5 minutes. Add onion, bell pepper, jalapeno pepper, chili powder, cumin, chipotle powder and salt and stir to combine. Add in garlic and set to saute for 1 minute.
  2. Add diced tomatoes, tomato sauce, black beans, kidney beans, elbow pasta and vegetable broth and stir to combine.
  3. Secure lid onto Instant Pot and set to pressure cook/manual for 5 minutes.
  4. Use quick release valve to release steam.
  5. Once pressure is released, open lid and stir in cheeses until melted and combined.
  6. Optional: serve with chopped cilantro and dollop of Greek yogurt.


This recipe has some kick to it! Be sure to remove the ribs and seeds of the jalapeno pepper to make it less spicy. Or, you can always leave it out if you’re not feeling the heat!

Ultra hearty and satisfying, this Easy Instant Pot Vegetarian Chili Mac is the perfect game day meal, just in time for the Super Bowl! 

What are you making in your Instant Pot lately?

For more comfort food inspiration, check out my recipes below!

Slow Cooker Butternut Squash Kale Lasagna

Slow Cooker Greek Baked Beans

Butternut Squash and Brussels Sprout Naan Pizza

I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.


  1. I’ve made this twice in two weeks. It’s pretty great and super easy.

  2. Edith Thayer

    I made Instant Pot Vegetarian Chili Mac for my husband and myself for supper. My husband said it was some of the best chili he ever had. We had it again and I still had some leftovers. I took it to my daughter’s, who sent it to work for my granddaughter’s lunch. She is a vegetarian. She loved it so much that she requested it again the next day. Definitely a major hit in my family! I’m not sure if my daughter got any or not. Thanks for a great recipe which is healthy and easy.

  3. Would love to know nutritional break down calorie count per serving, really. Any clue?

  4. Kendall Decaire

    Unfortunately I don’t have an instant pot, so I was wondering what would the cooking time for this recipe would look like if you were to use a crockpot.

    • Cook all the ingredients except pasta and cheeses for 7-8 hours on low or 3-4 hours on high. Add pasta and cheese and cook on low for additional 15 minutes. Let me know how it turns out. Enjoy!

  5. So very good!! I just made this. Use pinto beans instead kidney beans and also use normal chilli peppers cos don’t have jalapeños peppers. I follow almost same except add all tomato at end on top and no stirring to prevent burn error. Works fine!

    Defo will make this again.

  6. No clue what I might have done wrong, as I followed the recipe exactly, but I got a BURN error on my instant pot. We were still able to salvage some of it and that part of it was tasty. 🙂

    • Oh no! What a bummer. I’m honestly not sure what could’ve happened as I’ve made this a few times now with no issues. You used all the liquid called for? It sounds like maybe there wasn’t enough liquid? Glad at least the part you were able to salvage was tasty!

  7. The recipe mentions 6 servings and I’m making it for 1 person with the intent of leftovers. How large is 1 serving?

  8. At what point could I add ground meat to the recipe? At the same time as sauteing the veggies or before/after?

  9. this looks delicious! 2 questions – would this work just as well with gluten free pasta, and do you think if i doubled it, it would still fit in a 6qt instant pot? thanks!

    • Thanks, Michele!
      I’ve never tried cooking gluten-free pasta in an Instant Pot but I would think it would cook just as well. And I don’t think it would fit if you doubled it – there’s usually a fill line on the pot – I would just be careful not to fill over it. If you try it, please report back!

  10. This recipe was a complete winner! I’ve now made it twice and both times it came out perfectly and honestly, was well received by all.

    I will admit that the 2nd time I made it I added some browned ground beef, which also was quite good, but the veggie version was great too.

    Thank you!!!

  11. I don’t have chipotle powder. What can I substitute?

  12. Add some bulghur for meatlike texture

  13. If I add ground beef I would need to brown it first right? Can I do that In the instant pot?



  14. I have a couple carnivores in the house si u added about 10oz of ground bison. Yum! Instant Pots Rock! Keep the great recipes coming, please!

  15. I made this for a gathering, used red lentil pasta and successfully doubled the recipe with no change in time ( kept it at 5 min) and it was delicious! A bit spicy but nothing a little cheese and light sour cream couldn’t cure. Everyone was able to eat it no matter their dietary needs. Before I left I cooked some ground turkey and ladled some over it for my husband and he loved it!!

    • Hey KarrLa, Thanks for sharing! Red lentil pasta sounds delicious! It does have a bit of kick to it but you can always omit the jalapeno to bring it down a notch 🙂

  16. I made this tonight and it was delicious!! Thanks for an easy and nutritious Instant Pot recipe!!!

  17. Chili Mac difinitely brings back the childhood memories… this was one of my mother’s weekly (sometimes more) dinners, and most often served with hot dogs cut up into it or along the side. Thankfully, I’ve revised my cooking considerably! I like your choice of pasta here. 😉

  18. This looks like the perfect comfort food!

  19. This chili looks so delicious + full of flavor! I love my InstaPot and am so looking forward to trying your recipe. I am obsessing over all of that cheese! This is total chili goals 🙂

  20. You’re definitely making me want an Instant Pot more and more! If I cave, it’s because of you!

  21. Awesome! This sounds perfect for the instant pot and the kiddo!

  22. This sounds so good! I just started using my instant pot and am obsessed!

  23. Yum! Looks delightful. I can’t wait to get an Instapot.

  24. Wow, this looks delish! Will have to try!

  25. I just got an Instant Pot so I’m always looking for new recipes – and meatless Monday recipes…and chili recipes. Trifecta of deliciousness!

  26. That looks delicious, Kara! I’m an instant pot superfan, so I love finding new *easy* recipes you can make in the instant pot.

  27. This looks so good. I mean i add cheese to every bowl of chili, so of course I would love this. Also, i know the instant pot is fast, but I’m amazed this is done in less than 15 minutes!

  28. I really need an Instapot! Where brand do you have?

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