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
Cuisine American
Keyword chicken mac and cheese, instant pot mac and cheese
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Pressurizing/DePressurizing Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 656kcal
Author Erica
Ingredients
16ouncesmini shell pastaor elbow macaroni
3cupschicken broth
1cupbeeror more chicken broth
1teaspoonkosher salt
½teaspoonblack pepper
3tablespoonsunsalted butter
5ounces(1 can) evaporated milk
4ouncescream cheesesoftened
¼cupbarbecue sauceplus more for topping
2tablespoonsDijon mustard
½teaspoonsmoked paprika
2cupssharp cheddar cheeseshredded
2cupssmoked gouda cheeseshredded
2cupsshredded 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.