Instant Pot BBQ Chicken Mac and Cheese Recipe
This Instant Pot BBQ Chicken Mac and Cheese is creamy, smoky, and ready in under 30 minutes. With tender pasta, melted cheese, and BBQ chicken, it’s the perfect comfort dish for beginner cooks who want big flavor with little effort.
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
For extra creaminess in your Instant Pot BBQ Chicken Mac and Cheese, stir in a splash of milk before serving. Try swapping smoked gouda for pepper jack to add a spicy kick.
Nutrition (per serving, estimated)
Calories: 520
Carbohydrates: 45g
Protein: 28g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 870mg
Fiber: 2g
Sugar: 5g
Calories: 520
Carbohydrates: 45g
Protein: 28g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 870mg
Fiber: 2g
Sugar: 5g