Instant Pot Chicken Mac and Cheese

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If you’re looking for a comforting, creamy dish that comes together in no time, look no further than this Instant Pot Chicken Mac and Cheese! Perfect for busy weeknights or lazy weekends, it combines tender chicken, rich cheese, and hearty pasta all in one pot. The Instant Pot does the heavy lifting, allowing you to enjoy an incredible meal with minimal effort.

Why This Recipe Is a Must-Try

This recipe stands out for several reasons. First, it is a one-pot meal, which means less cleanup for you! Second, it is incredibly versatile; you can customize it to suit your taste or use whatever ingredients you have on hand. Finally, who doesn’t love a dish that comes together in under 30 minutes and leaves you with gooey, cheesy goodness? The combination of succulent chicken and melty cheese is sure to please everyone at the table, from kids to adults.

Ingredients

• 4 cups (400 grams) dried pasta
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound (500 grams) boneless, skinless chicken breasts, cubed
• 2 tablespoons butter
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups (475 ml) vegetable stock (add more if needed to cover the pasta)
• 1 cup (236 ml) heavy cream
• 2½ cups (250 grams) sharp cheddar cheese, shredded

How To Make Instant Pot Chicken Mac and Cheese

Step 1: Sauté the Aromatics

Begin by setting your Instant Pot to the ‘Sauté’ mode. Add the vegetable oil to the pot and let it heat up for a couple of minutes. Once hot, add the diced onion and sauté until it becomes translucent, approximately 3-4 minutes. Next, toss in the minced garlic and cook for another minute, just until fragrant.

Step 2: Cook the Chicken

Add the cubed chicken breasts to the pot. Sprinkle with salt, black pepper, and ground nutmeg. Cook the chicken for about 5-6 minutes, stirring occasionally, until it is browned and nearly cooked through.

Step 3: Add the Pasta and Liquid

Pour in the vegetable stock, making sure to scrape any browned bits from the bottom of the pot. This will add flavor to your dish. Next, add the dried pasta. If necessary, add more vegetable stock to ensure the pasta is fully submerged in the liquid to allow for even cooking.

Step 4: Pressure Cook

Secure the lid on your Instant Pot, ensuring the valve is set to ‘sealing.’ Set it to cook on high pressure for 4 minutes. Once the cooking time is up, allow the pot to release pressure naturally for 5 minutes, then carefully use the quick-release method to release any remaining pressure.

Step 5: Add Cream and Cheese

After the pressure has been released, open the Instant Pot and stir in the butter and heavy cream. Mix until everything is well incorporated. Gradually add the shredded cheddar cheese, stirring continuously until it is melted and the sauce is creamy. If you prefer a thinner cheese sauce, you may add a bit more vegetable stock or cream to reach your desired consistency.

Step 6: Serve and Enjoy!

Your Instant Pot Chicken Mac and Cheese is now ready to serve! Spoon it into bowls and enjoy the creamy, cheesy goodness. Don’t forget to add some freshly cracked black pepper or a sprinkle of extra cheese on top for that finishing touch.

Expert Tips

• For extra flavor, consider adding some cooked bacon or sausage along with the chicken.
• If you prefer a little heat, add a pinch of red pepper flakes when sautéing the onions.
• Be mindful of the cook time; pasta can easily become overcooked in the Instant Pot. Stick to 4 minutes for *al dente* results.
• Experiment with different cheeses! Gouda, mozzarella, or pepper jack can offer delicious variations.

Variations and Customizations

• Make it veggie-friendly by substituting the chicken with your favorite veggies, such as broccoli, bell peppers, or spinach.
• Add in some spices like smoked paprika or garlic powder to elevate the flavor profile.
• Incorporate some grated zucchini for extra nutrition without changing the flavor.
• Top the mac and cheese with breadcrumbs and put it under the broiler for a crispy topping.

How to Store Leftovers

Leftover Instant Pot Chicken Mac and Cheese can be stored in an airtight container in the refrigerator for up to three days. When you’re ready to reheat, simply warm it up on the stovetop over low heat or in the microwave, adding a splash of cream or stock to help loosen the sauce, as the pasta will absorb some of the liquid when stored.

FAQ

Can I use gluten-free pasta?

Absolutely! You can substitute regular pasta with gluten-free pasta. Just be sure to adjust the cooking time based on the pasta’s packaging instructions, as gluten-free varieties often require different cooking times.

What type of cheese works best for this recipe?

While sharp cheddar is a classic choice for mac and cheese, you can use other cheeses like gouda, mozzarella, or a blend of your favorites to add depth and richness to the sauce.

Is it possible to make this dish in advance?

Yes! You can prepare the Chicken Mac and Cheese in advance and store it in the refrigerator. Just be aware that the pasta may soak up more liquid as it sits. When reheating, consider adding a bit of cream or stock to maintain the creamy texture.

Can I freeze Instant Pot Chicken Mac and Cheese?

Yes, you can freeze this dish. Allow it to cool completely, then transfer it to a freezer-safe container. It will keep well in the freezer for 2-3 months. To reheat, thaw overnight in the refrigerator and heat on the stovetop or in the oven, adding a bit of cream or stock to restore the creamy consistency.

Conclusion

Creamy, cheesy, and delicious, this Instant Pot Chicken Mac and Cheese is the ultimate comfort food that you can put on the table in no time. With its straightforward preparation and room for customization, it’s a recipe that’s bound to become a family favorite. Whether you’re feeding a crowd or just looking for a simple weeknight dinner, this dish ticks all the boxes. Try it today and enjoy a hearty, satisfying meal that everyone will love!

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