Instant Pot Buffalo Chicken Mac and Cheese

Instant Pot Buffalo Chicken Mac and Cheese is the perfect marriage of cheesy mac and cheese and Buffalo wings.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Time to Pressure 10

Total Time 30

Servings servings

Calories 494kcal

Select the Sauté.
When it reads “hot”, add the butter to the pot.
Add the chicken and onion to the pot and sauté until the chicken is browned and cooked through, about 5 minutes.
Press cancel.
Remove the chicken and set aside.
Add the chicken broth to the pot, and scrape up any browned bits from the bottom of the pot.
Add the penne pasta, and gently press into the broth.
Add the chicken on top.
Close and lock the lid.
Press manual high pressure and adjust the cooking time to 4 minutes.
After cooking time has ended, carefully release the pressure by turning the pressure release valve to venting.
Open the lid and add the cream cheese and stir until completely melted.
Add the mozzarella and cheddar cheeses, and stir until melted.
Stir in the buffalo wing sauce to combine.
Let the pasta sit in the pot until the sauce is thickened, about 3-4 minutes, before serving.
Garnish servings with crumbled blue cheese to taste.

Butter: You can substitute olive oil for the butter.
Onion: Yellow onion or white onion will work.
Stock: Chicken broth also works. I like to use reduced sodium or no salt broth to better control the level of salt in the dish.
Pasta: You can use a different shape of pasta. Different shapes may have slightly different cooking times.
Wing sauce: Feel free to use mild or hot depending on your preference.
Nutrition values are estimates.