There’s nothing like a bowl of Instant Pot BBQ Chicken Mac and Cheese when you want comfort food with a smoky twist. Picture tender pasta shells coated in gooey cheese, infused with tangy BBQ sauce, and loaded with juicy shredded chicken. Thanks to the Instant Pot, this dish is ready in under 30 minutes with almost no fuss. It’s hearty, crowd-pleasing, and perfect for weeknights when you need something quick yet special. Once you make it, you’ll see why this mac and cheese isn’t just comfort food — it’s comfort with attitude.
Why You’ll Love This Recipe
Instant Pot BBQ Chicken Mac and Cheese stands out because it’s a balance of bold flavors and easy cooking.
- Bold flavors: Tangy BBQ, smoky gouda, and sharp cheddar make every bite unforgettable.
- Simple process: Just a few pressure-cooked minutes and the Instant Pot does the heavy lifting.
- Versatile dish: Perfect as a main course, potluck star, or cozy side.
- Budget-friendly comfort: Uses pantry staples and transforms them into a meal that feels gourmet.
The Story Behind Instant Pot BBQ Chicken Mac and Cheese
This recipe blends American comfort with modern convenience.
- Mac and cheese has roots dating back to colonial America and remains a staple in Southern kitchens.
- BBQ flavors add a smoky nod to classic cookouts and backyard gatherings.
- Beer, a fun twist, has been used for centuries in cooking to deepen flavor.
- The Instant Pot makes it possible to enjoy this timeless comfort food in record time.
Key Ingredients in Instant Pot BBQ Chicken Mac and Cheese
- Mini shell pasta or elbow macaroni – Holds creamy sauce in every bite.
- Chicken broth & beer – Create depth and cook pasta to perfection.
- Butter & evaporated milk – Build a rich, creamy base without heavy cream.
- Cream cheese – Adds smooth, tangy richness to the sauce.
- Barbecue sauce – Sweet and smoky punch to balance the cheese.
- Dijon mustard & smoked paprika – Enhance depth with a tangy-smoky kick.
- Cheddar & smoked gouda – Melt into a gooey, flavorful sauce.
- Shredded chicken – Adds hearty protein and makes this a full meal.
- Green onions – Fresh garnish for color and brightness.
How to Make Instant Pot BBQ Chicken Mac and Cheese
- Cook pasta: Add pasta, broth, beer (or more broth), salt, and pepper to the Instant Pot. Stir to combine.
- Pressure cook: Lock the lid, set to high pressure, and cook for 4 minutes. Perform a quick release and carefully open the lid.
- Stir in butter: Select sauté, add butter, and stir until melted into the pasta.
- Add creamy base: Mix in evaporated milk, cream cheese, BBQ sauce, Dijon mustard, and smoked paprika. Stir until smooth. Cancel sauté and switch to warm.
- Melt cheese: Add cheddar and gouda one cup at a time, stirring well after each addition until fully melted and creamy.
- Add chicken: Stir in shredded chicken. For creamier texture, add extra milk a tablespoon at a time.
- Serve: Drizzle with extra BBQ sauce, garnish with sliced green onions, and crack fresh black pepper on top.
Instant Pot BBQ Chicken Mac and Cheese Tips and Twists
Tips:
- Use freshly shredded cheese — it melts better than pre-shredded.
- Substitute extra broth for beer if you prefer alcohol-free cooking.
- Don’t skip Dijon mustard; it enhances the cheese flavor.
- Stir cheese slowly on low heat to avoid grainy sauce.
- Add extra BBQ sauce at serving for bolder flavor.
Twists:
- Swap chicken for pulled pork or turkey.
- Stir in roasted corn or jalapeños for texture and spice.
- Use white cheddar and pepper jack for a sharper, spicier variation.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep in the fridge in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove or microwave with a splash of milk to keep creamy.
- Make-Ahead: Cook pasta and chicken in advance; combine with cheese sauce just before serving for the freshest texture.
Serving Suggestions
Serve Instant Pot BBQ Chicken Mac and Cheese as the star of your dinner table:
- Pair with roasted broccoli and carrots for a balanced plate.
- Add grilled vegetables to bring freshness.
- A side of quick cheddar bay biscuits is perfect for dipping into the sauce.
- For drinks, iced tea or sparkling lemonade complement the smoky richness.
- Serve in small bowls at gatherings as a hearty snack.
Frequently Asked Questions
Can I make this without beer?
Yes, simply use extra chicken broth instead.
What’s the best cheese substitute?
Monterey Jack or mozzarella work if gouda isn’t available.
Can I use rotisserie chicken?
Absolutely, shred and stir in at the end.
Is this freezer-friendly?
Yes, freeze for up to 2 months, though the sauce may separate slightly.
Can I make it spicier?
Add cayenne pepper, jalapeños, or spicy BBQ sauce for heat.
Enjoy Your Instant Pot BBQ Chicken Mac and Cheese
This Instant Pot BBQ Chicken Mac and Cheese is the ultimate comfort food — creamy, smoky, and satisfying. With just a handful of ingredients and simple steps, you can create a dish that tastes like it simmered all day. Whether it’s a cozy family dinner, potluck contribution, or weekend indulgence, this recipe will win over anyone who loves bold flavors with minimal effort.
Explore More Recipes
Love this? Keep the comfort food theme going:
- Try Slow Cooker Tuscan Chicken Meatballs with Gnocchi for a rich, Italian-inspired dinner.
- Pair with Grilled Chicken Wraps for a fun, portable meal.
- End with Chocolate Fudge Cake, the perfect sweet finish.
- Or balance with Roasted Broccoli and Carrots, a fresh, simple side dish.
Instant Pot BBQ Chicken Mac and Cheese Recipe
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 evaporated milk 1 can
- 4 ounces cream cheese softened
- 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 for garnish
Instructions
- Add pasta, chicken broth, beer, salt, and pepper to the Instant Pot. Stir to combine.
- Secure the lid, cook on high pressure for 4 minutes, then quick release.
- Select sauté and stir in butter until melted.
- Add evaporated milk, cream cheese, BBQ sauce, mustard, and smoked paprika. Stir well.
- Press Cancel/Warm. Add cheddar and gouda, one cup at a time, stirring until smooth.
- Stir in shredded chicken. Add extra milk for creamier sauce if desired.
- Serve warm, drizzled with more BBQ sauce, and garnish with sliced green onions.
Notes
Calories: 520
Carbohydrates: 45g
Protein: 28g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 870mg
Fiber: 2g
Sugar: 5g