Try something different at your next cookout with BBQ Chicken Mac and Cheese made in your Instant Pot! This one pot side dish combines everything you love about creamy, cheesy pasta and leftover grilled chicken in a uniquely yummy 30-minute recipe!
Course Side Dish
Keyword chicken mac and cheese, instant pot mac and cheese
Prep Time 10minutes
Cook Time 5minutes
Pressurizing/DePressurizing Time 15minutes
Total Time 30minutes
16ouncesmini shell pastaor elbow macaroni
1cupbeeror more chicken broth
5ounces(1 can) evaporated milk
¼cupbarbecue sauceplus more for topping
2cupssharp cheddar cheeseshredded
2cupssmoked gouda cheeseshredded
Sliced green onions
Add pasta, chicken broth, beer (if using), salt, and pepper to EPC, stirring to combine.
Secure the lid and cook on high pressure for 4 minutes. Perform a quick pressure release, and carefully remove the lid.
Select saute and stir butter into pasta until melted. Add milk, barbecue sauce, mustard, and paprika and mix well. Press Cancel/Keep Warm.
Add the shredded cheese 1 cup at a time, stirring well after each addition until melted. Once the cheeses are fully incorporated, stir in the shredded chicken. Add additional milk, a few tablespoons at a time, if you’d like it creamier.
Serve drizzled with more barbecue sauce and garnished with sliced green onions and ground black pepper.