Instant Pot Buffalo Chicken Mac and Cheese
Instant Pot Buffalo Chicken Mac and Cheese is creamy, cheesy and a little spicy. It's an easy dinner recipe perfect for game day and fall potlucks, and it cooks in about 30 minutes!
Servings: 10
Ingredients
- 4 tablespoons butter, divided
- 1 pound boneless skinless chicken breasts, cubed (2 large)
- 1 teaspoon sea salt
- ½ cup Buffalo sauce, divided
- 1 pound elbow macaroni pasta
- 4 cups water
- ½ cup heavy cream or ranch dressing
- 3 ½ cups shredded colby jack cheese
Instructions
- Hit SAUTE on Instant Pot, and when it reads HOT, add 2 tablespoons butter and chicken. Sprinkle with sea salt, and cook chicken until no longer pink, stirring frequently
- Pour 1/4 cup hot sauce over chicken, stir, then hit CANCEL to turn pressure cooker off
- Add uncooked macaroni and 2 tablespoons butter over chicken, then pour water over and around macaroni
- Place lid on Instant Pot, turn valve to Sealing position, and hit PRESSURE COOK for 4 minutes. Pot will take about 10 minutes to pressurize, then cook for 4 minutes
- When pot beeps, do a gradual quick release to reduce liquid from spraying out of pot. When pin drops, remove lid, and stir
- Stir in remaining 1/4 cup of hot Buffalo sauce, 1/2 cup heavy cream, (or ranch) and gradually add cheese, 1 cup at a time, stirring well after each cup is added
Video
Notes
Recipe was made in 6-quart Instant Pot electric pressure cooker, but same amounts and time can be used for the 8 quart.
For Buffalo Ranch flavor, use Ranch dressing instead of the heavy cream.
Nutrition
Calories: 320kcal
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