Instant Pot BBQ Chicken Mac & Cheese
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!
Servings 8
Calories 656kcal
Ingredients
- 16 ounces mini shell pasta or elbow macaroni
- 3 cups chicken broth
- 1 cup beer or more chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
- 5 ounces (1 can) evaporated milk
- ¼ cup barbecue sauce plus more for topping
- 2 tablespoons Dijon mustard
- ½ teaspoon smoked paprika
- 2 cups sharp cheddar cheese shredded
- 2 cups smoked gouda cheese shredded
- 2 cups shredded chicken
- Sliced green onions
Instructions
- 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.
Nutrition
Calories: 656kcal | Carbohydrates: 51g | Protein: 38g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 129mg | Sodium: 1379mg | Potassium: 452mg | Fiber: 2g | Sugar: 8g | Vitamin A: 830IU | Vitamin C: 6.5mg | Calcium: 624mg | Iron: 1.8mg