Instant Pot Buffalo Chicken Mac & Cheese is so quick and easy to whip up in one pot! This recipe has a mouthwatering cheesy buffalo sauce and is ready fast!
This one is for the buffalo sauce lovers, and the instant pot lovers! I could probably drink buffalo sauce, I love it in Buffalo Chicken Dip and Cheesy Buffalo Stuffed Chicken Breast. Put it on all the things! Since my original Instant Pot Mac and Cheese is one of my most popular recipes around here, I thought it was time to do another fun version! This one doesn’t disappoint! It’s just spicy enough, with chunks of juicy chicken breasts, cream cheese, and cheddar!
How to Make Instant Pot Buffalo Chicken Mac & Cheese:
This mac and cheese is super simple to make, and we are including a video below if you’d like to see the step by step for reference!
- First, you will dice up your chicken breasts and remove any fat. Toss the chicken with a packet of ranch mix and garlic powder.
- Heat olive oil up in your instant pot (on saute/more) until nice and hot.
- Sear the chicken just until slightly golden, it doesn’t need to be cooked through. This step shouldn’t take you more than 3-4 minutes, otherwise your chicken might be dry.
- Now, deglaze the pot! It’s very important to pour in about 1/4 cup of the water used in the recipe, and use a wooden spoon to scrape any browned bits from the bottom of the pan.
- At this point you can return your chicken to the pot along with the macaroni, the rest of your water, half of the buffalo sauce, a bit of butter, and salt and pepper if desired. I recommend going easy on the salt!
- Place the lid on your pot and set the valve to seal. Now, set the timer for 5 minutes. Keep in mind that depending on which pressure cooker you have this will take 5-10 minutes to come to pressure.
- Once cooked, do a quick release.
- Stir in your cream cheese, remaining buffalo sauce, milk, and cheddar.
Best Tips for This Recipe:
- We can say for certain that this recipe can be made easily, as well as doubled in a 6 quart or larger pressure cooker. In the photo, I have used my 8 quart pot.
- PLEASE deglaze your pot! As stated above, it’s very important. This is a quick step, but, it will keep you from getting the dreaded “burn” notice during cooking.
- You have to add the cheese in 3-4 handfuls, stirring after each addition. If you don’t, your macaroni and cheese may not mix together very well.
- Experiment with the amount of milk used if you prefer. I find 1/2 Cup to be perfect, but, you can add more milk, stirring in between each addition until your mac is a creamy as you’d like it!
- Go easy on the salt & pepper. The ranch mix is salty, and the buffalo sauce adds plenty of spice. I usually find it best to salt and pepper this one at the very end.
- MAKE SURE you are using BUFFALO sauce, not regular hot sauce! If you use regular hot sauce, this would be unbelievably spicy! I generally always use Frank’s Red Hot Buffalo Wings sauce.
Enjoy!
~Nichole
Instant Pot Buffalo Chicken Mac & Cheese
Instant Pot Buffalo Chicken Mac & Cheese is so quick and easy to whip up in one pot! This recipe has a mouthwatering cheesy buffalo sauce and is ready fast!
Ingredients
- 2 Tablespoons Olive Oil
- 1 1/2 Pounds Chicken Breasts Cut into bite sized cubes
- 1 (1 Ounce) Package Ranch Dressing Mix
- 1 teaspoon garlic powder
- 16 Ounces Uncooked Elbow Macaroni
- 3 1/2 Cups Water
- 1 Cup Buffalo Wing Sauce DIVIDED
- 2 Tablespoons Butter
- Salt & Pepper To Taste
- 1/2 Cup Milk
- 6 Ounces Cream Cheese Softened
- 2 1/2 Cups Cheddar Cheese Shredded
Instructions
- Turn the instant pot to saute mode (higand add the olive oil.
- In a large bowl, add the cubed chicken and coat with the ranch mix and garlic powder.
- Once the oil is hot, add the chicken and saute until golden on all sides. Turn the pot off.
- Remove the chicken to a plate. Pour in about 1/4 cup of the water and use a wooden spoon to deglaze the bottom of the pot.
- Add the macaroni, remaining water, HALF of the buffalo sauce, butter, and salt and pepper to taste. Return the chicken to the pot.
- Place the lid on the pot and set the valve to sealing.
- Cook on manual, high pressure for 5 minutes. Then, carefully do a quick release.
- Add the milk, cream cheese and remaining buffalo sauce to the pot and stir well. Add the cheese in 3-4 handfuls, stirring in between each addition, until smooth and creamy.
- Serve immediately.
Notes
NOTE: Keep in mind that ranch mix is salty. You may want to use salt sparingly during cooking, then, taste at the end and salt as needed.
NOTE:Â Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
Nutrition
Serving: 0.75Cup, Calories: 300kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate & review this recipe below!
Great recipe made tonight only thing I changed was I used shells instead. Nice and creamy and the flavor was terrific.
Made this with my roommate, was probably my favorite instant pot meal yet!
Great recipe!
Could you just add shredded chicken to this at the end rather than using the cubed chicken?
Sure 🙂
This was delicious! I lightened it up a bit by using Neufchatel in place of Cream Cheese, and chopped up a head of cauliflower, tossed it in some olive oil, S&P, and roasted it until golden and tender, then added it at the very end, stirring it in after the cheese. My husband and I totally smashed this, I’ll be making it again for sure!
I made this tonight for dinner (but just used my own seasoning mix instead of ranch), and snuck in some cauliflower. Without my husband or teenager (who refuses to eat ALL vegetables) noticing. I cut up a full head of cauliflower cooked in the IP with about 1/2 cup of water for 3 minutes. I drained the water (and used what was left as part of the cooking water later) then I pureed the cauliflower and added it in with pasta, water, etc. It was creamy enough so I left out the milk. This will be part of the regular rotation.
Can you double this in a 6 quart instant pot?
Ok, so I’m a great because of Salty’s spaghetti recipe, now the kids love this… and I hate to cook, so Thank You!!!!!
I made this the other day! I used chicken broth instead of water and it was outstanding!I have 2 Thanksgivings this year and will be bringing this slice of sunshine to both!
Came home tired from work, had four teenagers that were hungry. I tried this recipe. It was a hit with all!
This will quickly become a family favorite!