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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!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Time for pot to come to pressure 5 minutes
Servings 8
Calories 300kcal
Author Nichole

Equipment

  • Pressure Cooker

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:  Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.

Nutrition

Serving: 0.75Cup | Calories: 300kcal