Instant Pot Chili Mac

Vegetarian chili mac is classic comfort food that's made in the Instant Pot in less than 30 minutes. It's so flavorful that even the pickiest non-vegetarian will love it.

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  • 2 tbsp. olive oil
  • 8 oz. chickpea shell pasta (such as Banza)
  • 15 oz. can black beans, rinsed and drained
  • 1 cup sweet corn (fresh or frozen)
  • 1 green bell pepper, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 15 oz. can tomato sauce
  • 2 cups vegetable broth
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • Salt to taste
  • Garnish: cilantro, avocado, jalapeño, sour cream, lime, cheese, tortilla chips


  1. Turn on the normal sauté button of the instant pot. When the display screen says hot, add oil, garlic, onions, bell pepper, and corn. Sauté for 2-3 minutes. Add smoked paprika, chili powder and cumin and mix well.
  2. Add vegetable broth, pasta, and black beans. Do not stir but press slightly so that pasta is under the liquid.
  3. Now add tomato sauce but don’t stir. Lock the lid into place. Press the manual/pressure cook button and cook on high pressure for 5 minutes, with the pressure valve in the sealing position.
  4. Once cooking time is done, carefully quickly release all the pressure. Top taco pasta with cilantro, avocado, sour cream and serve with tortilla chips.

If you’re looking for more Instant Pot recipes, try one of these: