Instant Pot Chicken Mac and Cheese

Name: Instant Pot Chicken Mac and Cheese
Prep time: 10 min
Cook time: 4 min
Yield: 8 serving
Ingredients: 3 1/2 cups reduced-salt chicken broth; 1 pound elbow macaroni; 1/2 pound skinless chicken breast; 1 1/2 tablespoon butter; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; salt; 2 1/2 cups grated sharp cheddar cheese; 1/4 cup grated parmesan; 1/2 cup warm milk; 1/2 cup heavy cream

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
8
Calories
496 kcal
Course
Main Course, Dinner
Cuisine
American

Instant Pot Chicken Mac and Cheese

Jasper Henson

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Instant Pot Chicken Mac and Cheese is an easy one-pot pasta recipe the whole family will love!

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Ingredients

Servings

3 1/2 cups reduced-salt chicken broth
1 pound elbow macaroni
1/2 pound skinless chicken breast cubed
1 1/2 tablespoon butter cubed
1 teaspoon onion powder
1 teaspoon Italian seasoning
salt to taste
2 1/2 cups grated sharp cheddar cheese
1/4 cup grated parmesan
1/2 cup warm milk
1/2 cup heavy cream

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Instructions

Add the chicken broth, macaroni, chicken, butter, onion powder, Italian Seasoning, and salt into the Instant Pot insert without mixing. Make sure the pasta is submerged.
Place lid on the Instant Pot, turn the valve to sealing, select pressure cook / manual high pressure, set the timer for 4 minutes, and cook until done.
Allow for a Natural Pressure Release (NPR) of 5 minutes and then do a Quick Pressure Release (cover the vent as the liquid will spurt), then open the lid.
Check the liquid (as chicken sometimes releases a lot of liquid) and scoop some out if there is too much.
Quickly mix in the cheese, warm milk, and cream, stirring until melted.
Adjust seasonings as needed, add any toppings or mix-ins, and serve.

Equipments used:

Notes

If you prefer, you can use reduced-sodium vegetable broth instead of just water.
Keep the time under pressure to 4 minutes, any longer than that you will probably end up with mushy pasta.
Use store-bought shredded or grated cheese to save some time on this meal.
You don't need two different types of cheese. Use one if that is what you have, or change out the kind of cheese to suit your taste.
Cooking time does not include the time it takes for the Instant Pot to come up to pressure, or for the pressure to release.
Store – Refrigerate for up to 3 days and freeze for up to 2 months.

Nutrition Information

Show Details

Calories 496kcal (25%) Carbohydrates 46g (15%) Protein 26g (52%) Fat 23g (35%) Saturated Fat 14g (70%) Cholesterol 86mg (29%) Sodium 366mg (15%) Potassium 386mg (11%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 698IU (14%) Vitamin C 1mg (1%) Calcium 338mg (34%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 496 kcal

% Daily Value*

Calories	496kcal	25%
Carbohydrates	46g	15%
Protein	26g	52%
Fat	23g	35%
Saturated Fat	14g	70%
Cholesterol	86mg	29%
Sodium	366mg	15%
Potassium	386mg	8%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	698IU	14%
Vitamin C	1mg	1%
Calcium	338mg	34%
Iron	1mg	6%