Instant Pot Buffalo Chicken Mac N Cheese
Instant Pot Buffalo Chicken Mac N Cheese is creamy, cheesy, so tasty and has the perfect amount of spicy! It's an easy and quick recipe that adds a little kick to your dinner rotation!
Servings: 4
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite size pieces
- 2 tablespoons salted butter
- 1½ cups chicken broth
- ½ cup buffalo sauce, homemade or store bought
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon celery salt
- 8 oz macaroni noodles, or small shell pasta
- ¾ cup milk
- 4 oz shredded sharp cheddar cheese
- 4 oz shredded provolone cheese
- black pepper to taste
Instructions
- Set the instant pot to saute and add the butter. When the butter is melted add the chicken pieces and season with salt and pepper.
- Cook chicken for about 2-3 minutes, stirring only a few times so the chicken can get a golden brown crust. No need to cook chicken all the way through, just browning the outside.
- Turn the pot off and add the chicken broth, buffalo sauce, garlic and onion powder, celery salt, and pasta. Give it a stir.
- Place the lid on and make sure the valve is on sealing. Set to high pressure for 7 minutes.
- Carefully do a quick release, once the valve stem has dropped remove the lid.
- Stir in the milk and add the cheese one handful at a time stirring the cheese in so it melts before adding more. Repeat with rest of cheese.
- Serve and enjoy!
Notes
***Please read and follow your manual instructions for your pressure cooker.
Nutrition
Calories: 640kcal | Carbohydrates: 47g | Protein: 48g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 2163mg | Potassium: 759mg | Fiber: 2g | Sugar: 4g | Vitamin A: 818IU | Vitamin C: 8mg | Calcium: 498mg | Iron: 2mg
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