Instant Pot Buffalo Chicken Mac and Cheese
This Instant Pot Buffalo Chicken Mac and Cheese is the perfect mix of spicy and cheesy, and the leftovers are just as good the next day.
Camden is 8 months old, and on the go constantly. He is pulling up on everything, cruising along furniture, and climbing on top of every box (and dishwasher door) he can get near.
He is also going through a stage where he wants to be with me all the time, to see what I’m doing, and to get into everything I’m using. That makes it extremely difficult to cook; I can set him on the floor to play, but then I have to be prepared to listen to him cry the entire time I cook. Which, if I’m using the stove, could be a long time, because I have to stir/monitor whatever is cooking.
That’s where the Instant Pot comes in handy – I may have to listen to Camden cry for 5 minutes while I get everything thrown in, but then he and I can go play while dinner is cooking. I don’t have to monitor it or worry about it boiling over or over-cooking. It’s a lifesaver with a young baby on my hands.
So I’m always taking one of our favorite dinner recipes and attempting to adapt it for the Instant Pot, to help make it quicker or easier or less hands-on. This Buffalo Chicken Mac and Cheese was an absolute win in every category.
Let’s talk mac and cheese. Macaroni and cheese is one of my favorite foods, but I’m picky about it. No blue box for me. Freshly grated, real cheese, please. And I love turning mac and cheese into an all-out meal by adding meat or veggies to it. It’s like a casserole without being a casserole.
This Buffalo Chicken Mac and Cheese is the perfect mix of spicy and cheesy, and the leftovers are just as good the next day.
The best part about this mac and cheese is that it’s done all at one time in the Instant Pot – one pot clean up, and while it’s cooking, you can be getting a side salad ready to go with it (or just enjoying a glass of wine while you wait!).
With the summer heat moving in, I don’t want to have my oven or stove heating up the house, so using the Instant Pot is an easy way to make dinner and keep the heat to a minimum. I’m always looking for ways to turn favorite recipes (or new versions of them) into Instant Pot recipes.
Do you have an Instant Pot? Got any great recipe recommendations for me?
Spicy, tangy buffalo chicken elevates this macaroni and cheese from plain side dish to zingy dinner!
- 1/2 box small shell noodles
- 1 lb boneless, skinless chicken breast, cubed
- 4 oz Velveeta, cubed
- 4 oz cheddar cheese, freshly grated
- 1/2 c. milk
- 2 tbsp sour cream
- 1/2 c. buffalo wing sauce
- 1 tbsp Ranch seasoning
- 2 tbsp butter
Season cubed chicken with salt and pepper. Place in the steamer basket for the instant pot.
Place noodles in bottom of pot. Add 5 cups water to cover noodles.
Put tall trivet in pot, and put steamer basket with chicken on top of trivet.
Close lid, turn knob to 'sealing,' and cook on 'Manual' for 4 minutes. Quick release pressure.
Turn off IP and remove chicken. Drain pasta and return to pot.
Press 'saute.' Add butter to noodles and stir to melt. Add milk, sour cream and Velveeta. Stir until smooth.
Add cheddar cheese and stir just until melted in. Add chicken, ranch seasoning and wing sauce. Mix gently.
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