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Instant Pot Buffalo Chicken Mac N Cheese in white glass dish side view.
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5 from 4 votes

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!
Course: Main Course
Keyword: Instant Pot buffalo chicken mac n cheese
Total Time: 30 minutes
Servings: 4
Author: Heather


  • 1 pound boneless, skinless chicken breast, cut into bite size pieces
  • 2 tablespoons salted butter
  • 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


  • 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!


***Please read and follow your manual instructions for your pressure cooker. 


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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