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a bowl filled with instant pot chicken mac and cheese with a spoon stuck inside
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Instant Pot Chicken Mac and Cheese

Instant Pot Chicken Mac and Cheese is an easy one-pot pasta recipe the whole family will love!
Course Dinner, Main Course
Cuisine American, Western
Prep Time 10 minutes
Cook Time 4 minutes
Servings 8
Calories 496kcal
Author Bintu Hardy

Equipment

Ingredients

  • 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

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

  • 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

Calories: 496kcal | Carbohydrates: 46g | Protein: 26g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 366mg | Potassium: 386mg | Fiber: 2g | Sugar: 3g | Vitamin A: 698IU | Vitamin C: 1mg | Calcium: 338mg | Iron: 1mg