Instant Pot BBQ Chicken Mac and Cheese

  |  
Feb 24, 2025
Instant Pot BBQ Chicken Mac and Cheese

Instant Pot BBQ Chicken Mac and Cheese

Creamy mac and cheese with smoky BBQ shredded chicken, cooked quickly in an Instant Pot for a comforting and delicious meal.

Nutrition

Calories: 650cal
Carbohydrate: 65g
Protein: 36g
Fat: 28g
Cholesterol: 100mg
Sodium: 1100mg

Difficulty Level: easy

15 min Prep
25 min Cook
40 min Total
6 Servings

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 cup BBQ sauce
  • 4 cups chicken broth
  • 1 lb elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Set your Instant Pot to ‘Sauté’ mode. Add the unsalted butter to the pot and let it melt.
  2. Season the chicken breasts with salt, pepper, and smoked paprika. Add them to the pot and sear each side for about 3 minutes until lightly browned. This step is optional but adds more flavor.
  3. Cancel the ‘Sauté’ mode and add the BBQ sauce and chicken broth to the pot, ensuring the chicken breasts are covered.
  4. Close the Instant Pot lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 10 minutes at high pressure.
  5. Once the timer beeps, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure.
  6. Open the lid and remove the chicken breasts to a plate. Use two forks to shred the chicken and set aside.
  7. Add the elbow macaroni to the liquid in the Instant Pot. Stir well to combine. Return the lid to the pot, set the valve to ‘Sealing’ again, and pressure cook for 4 minutes.
  8. Quick release the pressure once the macaroni is done cooking. Carefully remove the lid.
  9. Set the Instant Pot to ‘Sauté’ mode again. Stir in the shredded sharp cheddar cheese, grated Parmesan cheese, milk, and heavy cream until the cheese melts and the mixture becomes creamy.
  10. Add the shredded chicken back into the pot. Stir everything well to ensure the chicken is evenly distributed.
  11. Taste and adjust seasoning with additional salt, pepper, or BBQ sauce if desired.
  12. Serve hot, garnished with chopped fresh parsley if using. For extra flavor, serve with additional BBQ sauce on the side.
  13. Tip: If you prefer a spicier kick, consider adding a pinch of cayenne pepper during the cheese sauce step.