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Instant Pot Buffalo chicken Mac and cheese in white bowl
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5 from 19 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
Prep Time 5 minutes
Cook Time 10 minutes
pressure time 10 minutes
Total Time 15 minutes
Servings 10
Calories 320kcal
Author Dee

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 ¼ 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 ¼ cup of hot Buffalo sauce, ½ 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