Everyone in my family adores mac and cheese! I mean, who can resist creamy and cheesy pasta? To that, I add flavorful well-seasoned chicken to take my mac and cheese to the next level! Adding protein makes it more filling, and taste amazing. If I’m making a vegetarian version, I like to add broccoli to make Instant Pot broccoli Mac and cheese. And to plain classic mac and cheese, I usually add a variety of different cheeses and more flavorings so make sure to check out my Instant Pot Mac and Cheese recipe here. There are so many different Mac and cheese versions out there, what’s your favorite?
Reasons why you will love this!
It’s SUPER creamy, cheesy, and comforting.Easy and quick to make, ready in just 20 minutes.And you won’t be able to stop at just one bowl!
How to make chicken mac and cheese in the Instant Pot
What you’ll need:
Chicken – use boneless chicken breast cut into cubes.Pasta – any medium-sized pasta works. I usually use macaroni, fusilli, penne, shells, or farfalle (bow-tie). They all work!Vegetable stock – you can easily make it yourself in the Instant Pot, click on the link for the recipe. Healthier than store-bought stock, tastes better, and saves you a lot of money!Onion, garlic, butter, nutmeg, salt, and pepper.Whipping cream, and sharp cheddar cheese.
To make the chicken mac and cheese:
Press on the SAUTE button on the Instant Pot. Heat the oil, and saute the onion until it’s soft and translucent. Add the garlic, and cook for a minute or until it’s fragrant.Add the diced chicken, season it with salt and pepper and lightly saute it for a few minutes. Don’t brown it, as this might overcook the chicken (remember, it will be pressure cooked later).If there are bits stuck to the bottom of your pot, deglaze with a splash of water. I didn’t have to do this, but you might need to do it to avoid a BURN message.Once that’s done, switch off the SAUTE setting and add pasta, butter, and ground nutmeg. Then add the vegetable stock.Give the ingredients a quick stir and try to get all of the pasta to be almost covered in liquid (add a little bit of water if necessary, and it’s okay if a few pieces of pasta are not fully covered).Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam. Do not do a natural release as that will overcook the pasta and the chicken.Carefully open the lid so that the steam doesn’t get in your face.Give the pasta a quick stir then mix in the cream.Finally, stir in the cheese. Keep stirring until the cheese is completely melted and the sauce is creamy.
Tip: If for some reason your sauce is still not thick enough, just press on sauté and cook for a few minutes. This should solve the problem.
How to reheat the leftovers?
Just add a splash of water to the pot, and press on the SAUTE setting. Stir the pasta while it’s being heated until you get the desired consistency and the pasta is warmed up. Once it’s ready, remove the inner stainless steel pot from the IP to avoid any pasta sticking to the pot, and serve. © Little Sunny Kitchen
