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Buffalo Chicken Mac and Cheese

Spicy, tangy buffalo chicken elevates this macaroni and cheese from plain side dish to zingy dinner!

Servings: 8 servings
  • 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
  1. Season cubed chicken with salt and pepper. Place in the steamer basket for the instant pot.

  2. Place noodles in bottom of pot. Add 5 cups water to cover noodles.

  3. Put tall trivet in pot, and put steamer basket with chicken on top of trivet.

  4. Close lid, turn knob to 'sealing,' and cook on 'Manual' for 4 minutes. Quick release pressure. 

  5. Turn off IP and remove chicken. Drain pasta and return to pot.

  6. Press 'saute.' Add butter to noodles and stir to melt. Add milk, sour cream and Velveeta. Stir until smooth.

  7. Add cheddar cheese and stir just until melted in. Add chicken, ranch seasoning and wing sauce. Mix gently.