INSTANT POT BBQ CHICKEN MAC AND CHEESE

WANT CREAMY MACARONI AND CHEESE AND SHREDDED BBQ CHICKEN ALL IN AN INSTANT POT? THIS EASY RECIPE IS EXACTLY WHAT YOU’RE LOOKING FOR.A blend of triple cheese and shredded chicken drenched in barbecue sauce, all mixed together with spicy jalapenos and topped with scallions and parsley. This instant pot bbq chicken mac and cheese is big, bold flavor in classic comfort food.

INGREDIENTS

FOR THE CHICKEN

• ▢1 TBSP OLIVE OIL
• ▢1/2 ONION DICED
• ▢1.2 TO 2 LBS BONELESS SKINLESS CHICKEN BREAST
• ▢SALT AND PEPPER
• ▢1 TBSP GIRLCARNIVORE CHICK FEST SEASONING
• ▢1 CUP HEAD COUNTRY ORIGINAL BAR-B-Q SAUCE
• ▢1 CUP CHICKEN BROTH

FOR THE MACARONI AND CHEESE

• ▢16 OZ PASTA
• ▢2 CUP CHICKEN BROTH
• ▢WATER IF NEEDED
• ▢3 TBSP BUTTER
• ▢1 TBSP DIJON MUSTARD
• ▢1 TSP SALT
• ▢1/2 TSP GARLIC POWDER
• ▢1/2 CUP MILK
• ▢8 OZ AGED CHEDDAR SHREDDED
• ▢4 OZ HABANERO CHEDDAR SHREDDED
• ▢12 OZ MONTEREY JACK SHREDDED
• ▢1/2 JALAPENO SEEDED, STEMMED AND MINCED

FOR SERVING

• ▢FRESH CILANTRO
• ▢JALAPENO
• ▢SCALLIONS
• ▢ADDITIONAL BBQ SAUCE

INSTRUCTIONS 

SAUTEE THE ONION

• Set the instant pot to sautee
• Add the olive oil to the pot and using a spatula, swirl to coat.
• Add the onion and sautee 5 minutes.

PREP THE CHICKEN

• Pat the chicken dry and trim any excess fat.
• Season with salt, pepper, and GirlCarnivore Chick Fest on both sides.
• Place the chicken in the instant pot and sautee both sides until brown, about 3 to 4 minutes a side.
• Work in batches if necessary to not over crowd your pressure cooker.

PRESSURE COOK THE CHICKEN

• Baste the chicken with the barbecue sauce and gently pour the chicken broth in along the side to not disrupt the sauce on the chicken.
• Cover and seal the pressure cooker.
• Set the pressure cooker to 13 to 15 minutes.
• Once the IP comes to pressure and cooks, allow the steam to release naturally for 10 minutes and then carefully open the lid.
• Carefully remove the chicken from the instant pot and set it aside.

PREP THE MACARONI AND CHEESE

• Add the pasta to 2 cups broth left over from the chicken in the pressure cooker.
• Add the chicken broth and additional water if needed to just cover the pasta.

COOK THE PASTA

• Pllace the lid on the instant pot and seal.
• Set it to 4 minutes to cook.
• Once the IP comes to pressure and cooks, immediately release the steam manually.

MAKE THE MACARONI AND CHEESE

• Stir the butter, Dijon mustard, salt, and garlic powder.
• Add the milk.
• Add the cheese in batches, stirring to melt completely until all the cheese is added.
• Fold in the minced jalapeno.

MAKE THE SHREDDED BBQ CHICKEN MAC AND CHEESE

• Shred the chicken with 2 forks.
• Stir the shredded chicken into the macaroni and cheese to combine.

SERVE

• Spoon out portions onto plates or bowls. Top with additional bbq chicken, scallions, cilantro, and sliced jalapeno if desired.

NUTRITION

Serving: 1g | Calories: 604kcal | Carbohydrates: 49g | Protein: 35g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1254mg | Potassium: 526mg | Fiber: 3g | Sugar: 12g | Vitamin A: 843IU | Vitamin C: 6mg | Calcium: 565mg | Iron: 2mg