Instant Pot Chicken Mac and Cheese
User Reviews
5
-
Prep Time
10 mins
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Cook Time
4 mins
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Servings
8
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Calories
496 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Chicken Mac and Cheese
Description
This recipe uses an Instant Pot to pressure-cook elbow macaroni and cubed chicken breast in chicken broth, seasoned with onion powder, Italian seasoning, and salt. After a short cooking time, the pressure is naturally released, and excess liquid is removed as needed. Warm milk, heavy cream, and a blend of grated sharp cheddar and Parmesan cheeses are quickly stirred in to create a creamy, cheesy sauce coating the pasta and chicken evenly.
The dish delivers a combination of tender pasta and chicken with a velvety cheese sauce that holds together without being overly thick or runny. The short pressure-cook time helps avoid mushy pasta and maintains texture. The seasoning provides a subtle herbaceous note balancing the rich dairy components.
This meal works well as a main dish suitable for family dinners or quick meals where comfort is desired. It can be served as is or paired with a side salad for added freshness. Adjustments to the types or amounts of cheese can be made based on taste preferences or ingredient availability.
Refrigerate leftovers for up to three days or freeze for up to two months. Using store-bought shredded cheese can simplify preparation. Reduced-sodium vegetable broth may replace chicken broth if preferred.
Ingredients
- 3 1/2 cups chicken broth reduced-salt
- 1 pound elbow macaroni
- 1/2 pound chicken breast cubed, skinless
- 1 1/2 tablespoon butter cubed
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- salt to taste
- 2 1/2 cups cheddar cheese grated sharp
- 1/4 cup Parmesan Cheese grated
- 1/2 cup milk warm
- 1/2 cup heavy cream
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.
Notes
- Reduced-sodium vegetable broth can be used instead of chicken broth if desired.
- Keep pressure cooking time to 4 minutes to avoid mushy pasta.
- Using store-bought shredded cheese saves preparation time.
- Single cheese variety can replace two types depending on preference.
- Cooking time excludes Instant Pot pressurizing and release phases.
- Store leftovers refrigerated for up to 3 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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