Make this from-scratch mac and cheese in your Instant Pot® and you will never make it any other way again! The whole family will gobble it up—veggies and all.
PREP TIME: 25 minutes
FUNCTION: Pressure/Manual (High); Sauté (Less)
CLOSED POT TIME: 35 minutes
TOTAL TIME: 1 hour
RELEASE: Quick
Serves: 6
PREP
Sprinkle chicken with ¼ teaspoon of the salt and the pepper. Place the trivet in the bottom of the Instant Pot®. Add the ½ cup water to the pot. Place chicken on trivet in a single layer. Secure the lid on the pot. Close the pressure-release valve.
COOK
Select manual and cook at high pressure for 7 minutes. When cooking is complete, use a quick release to depressurize. Transfer chicken to a cutting board; set aside. Remove trivet from pot. Discard liquid. Add macaroni, carrots, onion, garlic, butter, and remaining ¼ teaspoon salt to pot. Pour the 3 cups water over all in pot. Secure the lid on the pot. Close the pressure-release valve.
Select manual and cook at high pressure for 2 minutes. When cooking is complete, use a natural release to depressurize. Press cancel. Do not drain off liquid.
Add cheddar cheese, cream cheese, and half-and-half to macaroni mixture in pot. Select sauté and adjust to less. Cook and stir for 2 to 3 minutes or until cheese is melted and mixture is well combined. Press cancel.
SERVE
Chop the chicken. Stir into hot macaroni and cheese. If desired, stir in spinach just before serving.
Ham & Peas Cheesy Chicken Instant Mac with Veggies: Prepare as directed except add 1 to 2 tablespoons Dijon mustard with the half-and-half. Stir in ¾ cup chopped cooked ham and ¾ cup frozen (thawed) shelled green peas with the chicken. Continue to cook for 2 minutes to heat through, stirring frequently.
Cheesy Chicken Instant Mac with Salsa: Prepare as directed except stir in ¾ cup jarred salsa with the chicken at the end.