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Instant Pot Buffalo chicken Mac and cheese in white bowl
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5 from 17 votes

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!
Course Main
Cuisine American
Keyword instant pot buffalo chicken mac and cheese
Prep Time 5 minutes
Cook Time 10 minutes
pressure time 10 minutes
Total Time 15 minutes
Servings 10
Calories 320kcal
Author Dee


  • 4 tablespoons butter, divided
  • 1 pound boneless skinless chicken breasts, cubed (2 large)
  • 1 teaspoon sea salt
  • 1/2 cup Buffalo sauce, divided
  • 1 pound elbow macaroni pasta
  • 4 cups water
  • 1/2 cup heavy cream or ranch dressing
  • 3 1/2 cups shredded colby jack cheese


  • 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



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.


Calories: 320kcal