Instant Pot Chicken Mac and Cheese
A comforting, creamy dish that combines tender chicken, rich cheese, and hearty pasta all in one pot.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Pasta
- 4 cups dried pasta
Cooking Oil
- 2 tablespoons vegetable oil
Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
Chicken
- 1 pound boneless, skinless chicken breasts, cubed
Butter and Seasonings
- 2 tablespoons butter
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Liquid
- 2 cups vegetable stock Add more if needed to cover the pasta
- 1 cup heavy cream
- 2½ cups sharp cheddar cheese, shredded
Instructions
- Step 1: Set your Instant Pot to the ‘Sauté’ mode. Add the vegetable oil and heat for a couple of minutes. Add the diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.
- Step 2: Add cubed chicken breasts to the pot. Sprinkle with salt, black pepper, and ground nutmeg. Cook for about 5-6 minutes, stirring occasionally, until browned and nearly cooked through.
- Step 3: Pour in the vegetable stock, scraping any browned bits from the bottom. Add the dried pasta, ensuring it is fully submerged in the liquid.
- Step 4: Secure the lid, set the valve to ‘sealing,’ and cook on high pressure for 4 minutes. Allow the pot to release pressure naturally for 5 minutes, then use quick-release for any remaining pressure.
- Step 5: Open the Instant Pot and stir in the butter and heavy cream. Gradually add the shredded cheddar cheese, stirring until melted and creamy. Adjust consistency with more vegetable stock or cream if desired.
- Step 6: Serve in bowls and enjoy! Add freshly cracked black pepper or extra cheese on top if desired.
Notes
For extra flavor, consider adding cooked bacon or sausage. You can also experiment with different cheeses for variations.