Instant Pot Chicken Mac and Cheese
A comforting dish that combines tender chicken, creamy cheese sauce, and perfectly cooked pasta, all made in one pot for easy cleanup.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Pasta
- 4 cups dried pasta
Aromatics
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed
- 2 tablespoons butter
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups vegetable stock Add more if needed to cover the pasta
- 1 cup heavy cream
- 2½ cups shredded sharp cheddar cheese
Instructions
- Step 1: Sauté the Aromatics - Turn your Instant Pot to sauté mode. Add the vegetable oil and let it heat for a minute. Toss in the diced onion and sauté for about 3-4 minutes until translucent. Add minced garlic and cook for another minute.
- Step 2: Brown the Chicken - Add the cubed chicken breasts into the pot. Season with salt and black pepper, and sauté for about 5-7 minutes until browned on all sides.
- Step 3: Add Pasta and Stock - Pour in the vegetable stock and add the dried pasta, ensuring it is submerged. Add more stock if necessary.
- Step 4: Pressure Cook - Seal the Instant Pot lid, set the valve to sealing, and select manual pressure cook for 5 minutes. Do a quick release once done.
- Step 5: Stir in the Cream and Cheese - After releasing pressure, open the lid. Add butter, heavy cream, shredded cheddar cheese, and ground nutmeg. Stir until cheese melts into a creamy sauce.
- Step 6: Adjust Seasoning and Serve - Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra cheese or herbs if desired.
Notes
For extra creaminess, use a mix of different cheeses. For spice, add cayenne pepper or hot sauce. Store leftovers in an airtight container for up to 3 days.