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.
8ouncespepper jack cheesecubed in advance, room temperature
8ouncesvelveetacubed in advance, room temperature
3cupsCooked chickencubed, room temperature
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.
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.