Instant Pot Buffalo Chicken Mac and Cheese Recipe

Step 1

In an Instant Pot or other pressure cooker, heat the vegetable oil using Sauté mode until the oil is shimmering. (Use medium heat with a stovetop PC). Sprinkle the chicken with ½ teaspoon of salt, then add it to the pot and cook until it is browned on the bottom, about 3 minutes.

Step 2

Stir the macaroni, 4 cups water, and 1½ teaspoon salt into the pot, scraping the bottom of the pot to loosen any stuck bits of chicken. Lock the lid and cook on high pressure for 4 minutes in an Instant Pot, electric PC, or stovetop PC. (For an Instant Pot, use Manual or Pressure Cook mode, and set the time to 4 minutes.) When the cooking time is done, quick release the pressure and remove the lid.

Step 3

Leave the Instant Pot in Keep Warm mode (turn the heat down to low under a stovetop PC). Add the butter, evaporated milk and Franks RedHot, and stir until the butter melts. Stir in the cheese one handful at a time, stirring constantly and waiting for the current handful to melt before adding the next handful.

Step 4

Pour the macaroni into a 3 quart broiler-safe dish, patting it down to level out the surface. Sprinkle the panko bread crumbs over the macaroni and cheese in an even layer, then scatter the blue cheese on top of the bread crumbs. Broil the macaroni and cheese on high until the bread crumbs are toasted, about 5 minutes - but it really depends on your broiler. Keep checking the bread crumbs – they go from pale brown to burnt in a flash.

Step 5

Pass the Franks RedHot at the table so your diners can add more if they need it. Enjoy!