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- Cubed chicken breasts - Buffalo sauce - Elbow macaroni - Shredded cheddar and mozzarella cheese - Chicken broth - Whole milk - Olive oil - Garlic powder - Onion powder - Salt and pepper - Garnishes (scallions, blue cheese) When I create my Instant Pot Buffalo Chicken Mac and Cheese, I focus on a few key ingredients. First, I use cubed chicken breasts. They cook fast and stay juicy. Next, I add buffalo sauce. This gives the dish that spicy kick everyone loves. Elbow macaroni is my go-to pasta choice. It holds the creamy sauce well. Lastly, I mix in shredded cheddar and mozzarella cheese. These two cheeses melt beautifully together. For cooking essentials, I always have chicken broth on hand. It adds depth to the flavor. I also use whole milk for creaminess. A splash of olive oil helps to sauté the chicken and adds richness. Seasoning is crucial. I use garlic powder and onion powder for that savory touch. A bit of salt and pepper enhances all the flavors. For garnishes, I love adding chopped scallions for a fresh pop. If you enjoy blue cheese, crumbled blue cheese is a great option on top. These ingredients come together to create a dish that is creamy, spicy, and full of flavor. It’s a meal you can whip up in no time! 1. First, set your Instant Pot to the sauté function. 2. Pour in 1 tablespoon of olive oil and let it heat. 3. Add 1 pound of cubed chicken breasts to the pot. 4. Season the chicken with salt, pepper, garlic powder, and onion powder. 5. Sauté the chicken for about 5 minutes until it turns brown. 1. Once the chicken is browned, pour in 1 cup of buffalo sauce. 2. Stir well, coating each piece of chicken. 3. Next, pour in 1 cup of chicken broth. 4. Carefully sprinkle 8 ounces of elbow macaroni over the mixture. 5. Avoid stirring to keep the pasta from clumping together. 1. Secure the lid on the Instant Pot and set the steam valve to sealing. 2. Choose manual high pressure and set the timer for 4 minutes. 3. After cooking, quickly release the pressure by turning the valve to venting. 4. Once the steam is gone, remove the lid. 5. Stir in 1 cup of whole milk and 2 cups of shredded cheddar and mozzarella cheese. 6. Mix until the cheese melts and the sauce becomes creamy. 7. If needed, add a splash of milk for the right consistency. 8. Taste and adjust the seasoning as desired. 9. Serve hot, garnished with chopped scallions and optional blue cheese. Using the right pasta is key. I suggest elbow macaroni, as it holds the sauce well. Cook it in the Instant Pot with the chicken and broth. This method keeps the pasta tender and flavorful. Adjusting cheese consistency is also important. Start with two cups of cheese, mixing cheddar and mozzarella. If your mac and cheese is too thick, add a splash of milk. This will help create a creamy texture. You can customize spice levels easily. Start with one cup of buffalo sauce. If you want more heat, add extra sauce. For less spice, use mild buffalo sauce or reduce the amount. Adding additional ingredients can enhance flavor. Try mixing in cooked veggies, like spinach or bell peppers. You can also top it with crumbled blue cheese for extra flair. Serving suggestions can elevate your dish. Serve the mac and cheese hot in individual bowls. This makes it fun and inviting for guests. Garnishing tips are simple. Sprinkle chopped scallions on top for fresh flavor. You can drizzle extra buffalo sauce for a pop of color. Offer blue cheese crumbles on the side for those who want a tangy kick. {{image_4}} You can change the cheese for a twist. Try using Monterey Jack or Gouda. They melt well and add a different taste. You can also mix cheeses for a flavor boost. If you want a different protein, swap chicken for turkey or tofu. Both options work great in this dish. Just make sure to adjust cooking time as needed. To make this dish gluten-free, use gluten-free pasta. Many brands offer great options that taste just as good. Also, check your buffalo sauce for gluten. Some sauces have wheat, so read labels carefully. For a vegetarian option, skip the chicken. You can add veggies like bell peppers or mushrooms instead. They add flavor and texture. You can also use chickpeas for protein. Want something new? Try adding ranch seasoning to make buffalo ranch mac and cheese. It gives a creamy, zesty taste that pairs well with the buffalo sauce. Another idea is to create BBQ chicken mac and cheese. Swap buffalo sauce with your favorite BBQ sauce. Top it with crispy onions for an extra crunch. Both twists bring fun flavors to your meal. After enjoying your Instant Pot buffalo chicken mac and cheese, store any leftovers in the fridge. Use an airtight container to keep it fresh. This dish stays good for about three to four days in the fridge. To reheat, simply warm it on the stove or in the microwave. Add a splash of milk to help restore the creamy texture. If you want to save some for later, freezing is a great option. Let the mac and cheese cool completely before freezing. Scoop portions into freezer-safe containers. It can last for up to three months in the freezer. When you’re ready to enjoy it again, thaw it overnight in the fridge. Reheat in the oven or on the stove. Again, adding a bit of milk helps regain its creamy goodness. The total cooking time for this dish is about 25 minutes. Here’s the breakdown: - Prep time: 10 minutes to gather and prepare your ingredients. - Cooking time: 4 minutes on high pressure in the Instant Pot. - Pressure release: Allow a few minutes for the pressure to release quickly. Yes, you can make this dish on the stove. Here’s how: - Sauté the chicken in a large pot over medium heat until browned. - Add the buffalo sauce and cook for a few more minutes. - Stir in the broth and pasta. Bring to a boil, then reduce heat. - Cover and simmer until pasta is cooked. Stir in the milk and cheese until melted. To tone down the heat, try these tips: - Use mild buffalo sauce instead of spicy versions. - Add more cheese or milk to balance the heat. - Mix in sour cream or yogurt for extra creaminess and cooling. This recipe blends spicy and creamy flavors for a tasty buffalo chicken mac and cheese. We explored key ingredients, detailed cooking steps, and helpful tips. Customizing this dish keeps it fresh, whether you choose different proteins or adjust for dietary needs. Enjoy leftovers with simple storage tips. This meal is quick, fun, and perfect for any occasion! Dive into this flavor-packed dish and make it your own. Get cooking today!

Instant Pot Buffalo Chicken Mac and Cheese

Dive into the deliciousness of Spicy Buffalo Chicken Mac & Cheese! This hearty dish combines tender chicken, zesty buffalo sauce, and creamy cheeses for a mouthwatering meal that’s quick and easy to make in your Instant Pot. Perfect for weeknight dinners or game day gatherings, this recipe is sure to impress. Click through for the full recipe and elevate your mac and cheese game today!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cubed

1 tablespoon olive oil

1 cup buffalo sauce (adjust the heat level to your preference)

1 cup chicken broth

1 cup whole milk

8 oz elbow macaroni

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh scallions, finely chopped (for garnish)

Crumbled blue cheese (optional, for garnish)

Instructions
 

Begin by setting your Instant Pot to the sauté function. Heat the olive oil until it shimmers, indicating it's hot enough. Add the cubed chicken to the pot, seasoning it generously with salt, pepper, garlic powder, and onion powder. Sauté the chicken for about 5 minutes, or until it reaches a lovely brown color on the outside.

    Once the chicken is browned, pour in the buffalo sauce. Stir well to ensure each piece of chicken is fully coated with the spicy sauce.

      Next, pour the chicken broth into the pot. Carefully sprinkle the elbow macaroni over the buffalo chicken mixture, making sure not to stir it in. This technique helps prevent the pasta from clumping together during cooking.

        Secure the lid of the Instant Pot, ensuring the steam valve is set to the sealing position. Set the Instant Pot to manual high pressure and adjust the timer to 4 minutes.

          After the cooking time has elapsed, quickly release the pressure by turning the valve to the venting position. Exercise caution as hot steam will escape. Once all steam is released, remove the lid from the pot.

            Now, it's time to create that cheesy goodness! Stir in the whole milk along with the shredded cheddar and mozzarella cheeses. Mix everything until the cheeses are fully melted and the sauce is creamy. If the mac and cheese appears to be too thick, feel free to incorporate a splash more milk until you achieve your desired consistency.

              Taste the dish and make any necessary adjustments to the seasoning to suit your palate.

                Serve your spicy buffalo chicken mac and cheese hot, garnished with a generous sprinkle of chopped scallions. If you love blue cheese, add some crumbled blue cheese on top for an extra layer of flavor.

                  Vorbereitungszeit: 10 Minuten | Gesamtzeit: 25 Minuten | Portionen: 4-6

                    - Präsentationstipps: Serve the mac and cheese in individual bowls. For an eye-catching finish, drizzle a little extra buffalo sauce on top, sprinkle with fresh scallions, and offer additional blue cheese crumbles on the side for those who want it. Enjoy your delicious creation!