Vegetarian Instant Pot Chili Mac Recipe

Vegetarian Instant Pot Chili Mac Recipe

How To Make Vegetarian Instant Pot Chili Mac

This instant pot chili mac is made healthier with whole-wheat pasta and tastier with a mix of beans, peppers, spices, and vegetable broth.

Prep: 10 mins
Cook: 25 mins
Total: 35 mins


  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, seeded, ribbed, and minced
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp chipotle powder
  • tsp salt
  • 1 clove garlic, minced
  • 15 oz diced tomatoes, (1 can)
  • 15 oz tomato sauce, (1 can)
  • 15 oz black beans, (1 can), drained and rinsed
  • 15 oz kidney beans, (1 can), drained and rinsed
  • 8 oz whole-wheat elbow pasta
  • 2 cups vegetable broth
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup monterey jack cheese, shredded

Optional Toppings:

  • greek yogurt
  • cilantro


  1. Add olive oil to instant pot and set to Sauté function for 1 minute to allow oil to heat up.

  2. Add onion, bell pepper, jalapeno pepper, chili powder, cumin, chipotle powder and salt and stir to combine.

  3. Set Sauté function for 5 minutes. Add in garlic and set to sauté for 1 minute.

  4. Add diced tomatoes, tomato sauce, black beans, kidney beans, elbow pasta and vegetable broth and stir to combine.

  5. Secure lid and set to Pressure Cook/Manual for 5 minutes.

  6. Use quick release valve to release steam.

  7. Once pressure is released, open lid and stir in cheeses until melted and combined.

  8. Serve with optional chopped cilantro and dollop of Greek yogurt. Enjoy!


  • Sugar: 8g
  • :
  • Calcium: 385mg
  • Calories: 541kcal
  • Carbohydrates: 74g
  • Cholesterol: 37mg
  • Fat: 16g
  • Fiber: 15g
  • Iron: 8mg
  • Potassium: 1169mg
  • Protein: 30g
  • Saturated Fat: 8g
  • Sodium: 1644mg
  • Vitamin A: 2474IU
  • Vitamin C: 42mg
Nutrition Disclaimer
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