Instant Pot Chicken Chipotle Mac and Cheese

Macaroni and Cheese with Chicken made in the instant pot pressure cooker.

Instant Pot Chicken Chipotle Mac and Cheese

So easy! Instant Pot Chicken Chipotle Mac and Cheese. Extra creamy with a special old-fashioned ingredient and cheesy with Pepper Jack and Velveeta. With just a five minute pressure cook in the Instant Pot, this is such an easy one pot meal.

Course Pasta Recipes

Cuisine Southwestern

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 455.79kcal

Author Lea Ann Brown

Ingredients

1 pound dry pasta such as shells or elbow
4 cups water
4 tablespoons butter
1 teaspoon kosher salt
1 teaspoon ground mustard
1 chipotle pepper in adobo sauce fine chopped
1/2 teaspoons adobo sauce
10 ounce can evaporated milk
8 ounces pepper jack cheese cubed in advance, room temperature
8 ounces velveeta cubed in advance, room temperature
3 cups Cooked chicken cubed, room temperature

Instructions

In the insert of an Instant Pot pressure cooker, add the macaroni, water, butter, kosher salt, ground mustard, chipotle chile and adobo sauce. Give it a quick stir. Secure the lid. Set the time to 5 minutes and set the pressure to high. Press start.
When the Instant Pot has completed the 5 minute cooking time cycle, press the quick release. When you're able to open the lid, add the evaporated milk and half of the cheeses and the chicken. With a wooden spoon vigorously stir until the cheeses have melted. Repeat with the rest of the cheese, stirring until the sauce is creamy.
Replace the lid on the Instant Pot and let it sit for a couple of minutes to help everything become even more steamy and cheesy. (no cooking here) Serve immediately.

Notes

This Chicken Chipotle Mac and Cheese has just the right hint of heat. Chipotle peppers are smoked jalapeno peppers and the veins and stems have not removed. This can cause a good amount of heat. I used one, but please feel free to kick it up a notch and add two peppers. Same goes with the adobo sauce.

Not crazy about Velveeta? Since Pepper Jack is a soft cheese, feel free to switch Velveeta to a Cheddar of your choice. I'd recommend mild or medium. Sharp with alter the intended flavor of this dish.

Nutrition