When the clock is ticking and dinner feels like an insurmountable task, there’s nothing quite as comforting as a steaming bowl of Instant Pot BBQ Chicken Mac and Cheese. Picture it: tender pasta heightened by the smoky sweetness of BBQ sauce and blanketed in a rich, gooey cheese sauce. I stumbled upon this delightful dish on a particularly busy weeknight, and it has since become a go-to for its ease and flavor.
With just 30 minutes from start to finish, this recipe not only pleases the entire family but also provides you with that cozy feeling we all crave after a long day. The best part? It’s customizable! Whether you prefer a little spice or extra creaminess, there are endless ways to make this dish your own. Join me in discovering how simple ingredients can come together to create a crowd-pleasing meal that you’ll want to make again and again.
Why will you love this Instant Pot BBQ Chicken Mac and Cheese?
Deliciously Easy: With minimal ingredients and just one pot, this dish is simple to make, freeing up your time for other tasks.
Smoky Flavor Explosion: The fusion of BBQ sauce and creamy cheeses creates a rich, unforgettable taste that will amaze your tastebuds.
Family Favorite: Kids and adults alike can’t resist the melty goodness, making it the perfect comfort food for any dinner.
Versatile Options: Customize it with your choice of proteins or cheeses for an endless variety of flavors, keeping mealtime exciting.
Quick Prep Time: In just 30 minutes, you can whip up this satisfying meal, ideal for busy weeknights when time is tight. Ready to elevate your weeknight dinners? Try this delicious recipe, and don’t forget to check out tips for even more adjustments!
Instant Pot BBQ Chicken Mac and Cheese Ingredients
For the Pasta Base
• Mini Shell Pasta or Elbow Macaroni – A delightful foundation for this dish; any short pasta can also be used.
For the Flavor
• Chicken Broth (3 cups) – Adds richness and moisture; feel free to swap with vegetable broth for a vegetarian twist.
• Beer (1 cup) or Chicken Broth – Enhances complexity; you can substitute with more chicken broth if preferred.
• Kosher Salt (1 tsp) – Elevates the overall flavor without the bitterness; adjust based on your taste.
• Black Pepper (½ tsp) – Adds a hint of heat; adjust to suit your preference.
For Creaminess
• Unsalted Butter (3 tbsp) – Introduces wonderful richness; margarine can be used instead if needed.
• Evaporated Milk (5 oz can) – Contributes to a creamy texture; regular milk may alter the dish’s consistency.
• Cream Cheese (4 oz, softened) – Provides essential creaminess; ensure it’s softened for easy blending.
For the BBQ Twist
• Barbecue Sauce (¼ cup + more for topping) – Infuses a delightful smoky flavor; opt for your favorite brand or homemade version.
• Dijon Mustard (2 tbsp) – Adds a tangy kick; yellow mustard can serve as a suitable substitute.
• Smoked Paprika (½ tsp) – Introduces a smoky aroma; regular paprika can be swapped in if needed.
For the Cheesy Goodness
• Sharp Cheddar Cheese (2 cups, shredded) – Classic cheese choice that enhances flavor; its sharpness is particularly delightful.
• Smoked Gouda Cheese (2 cups, shredded) – Adds creamy smokiness; replace with Monterey Jack or mozzarella if desired.
For the Protein
• Shredded Chicken (2 cups) – A great source of protein; using rotisserie chicken can save time.
To Garnish
• Sliced Green Onions – Freshens up the dish and adds a pop of color; sprinkle generously for visual appeal.
Elevate your weeknight dinners with this easy and satisfying Instant Pot BBQ Chicken Mac and Cheese, perfect for addressing those hunger pangs while delivering amazing flavor!
How to Make Instant Pot BBQ Chicken Mac and Cheese
-
Prep Pressure Cooking: Start by adding the mini shell pasta, chicken broth, and beer (if you’re using it) into the Instant Pot. Sprinkle in the kosher salt and black pepper, then stir well to combine everything nicely.
-
Pressure Cook: Close the lid securely. Set your Instant Pot to cook on high pressure for 4 minutes. Once the time is up, carefully perform a quick release to vent the steam.
-
Sauté for Sauce: Select the sauté function on your Instant Pot and add the unsalted butter. Stir it in until it’s fully melted, creating a luscious base for your cheese sauce.
-
Add Creamy Ingredients: Next, mix in the evaporated milk, softened cream cheese, barbecue sauce, Dijon mustard, and smoked paprika. Stir until all the creamy ingredients are well blended and heated through.
-
Cheese Incorporation: Press cancel and then warm to stop cooking. Gradually add the shredded sharp cheddar and smoked gouda cheeses, one cup at a time, stirring continuously until everything is melted and smooth.
-
Finish with Chicken: Fold in the shredded chicken, ensuring it’s evenly distributed throughout the cheesy pasta. If desired, adjust the creaminess by adding a splash of extra milk.
-
Serve: Dish out your warm, comforting mac and cheese, topping it with an extra drizzle of BBQ sauce and a sprinkle of sliced green onions for a fresh finish.
Optional: For an extra touch of flavor, mix in a pinch of cayenne pepper before serving!
Exact quantities are listed in the recipe card below.
Expert Tips for Instant Pot BBQ Chicken Mac and Cheese
- Creamy Texture: To achieve the ultimate creamy consistency, ensure the cream cheese is at room temperature before adding it to the pot.
- Adjusting Spice: If your family enjoys a bit of heat, consider adding cayenne pepper or spicy BBQ sauce to the dish during the mixing stage.
- Avoid Soggy Pasta: Be careful not to overcook the pasta—just 4 minutes on high pressure is all it takes to achieve the perfect texture in your Instant Pot BBQ Chicken Mac and Cheese.
- Cheese Melting: Add shredded cheese slowly, one cup at a time, stirring constantly until melted. This helps prevent clumping and ensures a smooth sauce.
- Leftover Love: Store any leftovers in an airtight container for up to 3 days. When reheating, add a splash of milk to restore creaminess without drying it out.
Make Ahead Options
These Instant Pot BBQ Chicken Mac and Cheese are ideal for meal prep, saving you time on busy weeknights! You can prepare the pasta base (mini shell pasta, chicken broth, and spices) up to 24 hours in advance by combining them in the Instant Pot and refrigerating it. Additionally, shred your chicken and mix the creamy ingredients (butter, evaporated milk, cream cheese, BBQ sauce, and cheeses) ahead of time, storing them separately in the fridge for up to 3 days. When you’re ready to serve, just follow the cooking steps: pressure cook the pasta and add the prepped creamy mix and chicken, ensuring it stays just as delicious and comforting as fresh.
What to Serve with Instant Pot BBQ Chicken Mac and Cheese?
Looking to create a delightful meal around your creamy, cheesy pasta?
-
Green Salad: A refreshing mix of greens provides a crunchy contrast to the rich, smoky flavors, balancing your plate beautifully. Tossing in some cherry tomatoes and a zesty vinaigrette can brighten up the meal.
-
Garlic Bread: These buttery, crispy slices offer a satisfying texture that pairs perfectly with the gooey mac and cheese, soaking up every last bit of sauce for an indulgent bite.
-
Roasted Vegetables: Adding a side of roasted seasonal veggies adds a lovely earthy note while enhancing nutritional value. Try a medley with carrots, bell peppers, and zucchini for a splash of color.
-
Coleslaw: A tangy, crunchy coleslaw will cut through the creaminess of the mac and cheese, providing a refreshing counterpart to this hearty dish.
-
Grilled Corn on the Cob: Sweet, charred corn slathered in butter can elevate the BBQ essence of your meal, bringing that summer backyard feel right to your dinner table.
-
Iced Tea: A cool glass of sweet or unsweetened iced tea complements the smokiness of the dish, refreshing your palate between bites and enhancing your overall dining experience.
How to Store and Freeze Instant Pot BBQ Chicken Mac and Cheese
Fridge: Store leftovers in an airtight container for up to 3 days. This creamy dish is best enjoyed fresh but can still taste great when reheated.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop or microwave, adding a splash of milk to restore creaminess. Stir well to combine the ingredients for the best texture.
Room Temperature: Avoid leaving out at room temperature for more than 2 hours to ensure food safety.
Instant Pot BBQ Chicken Mac and Cheese Variations
Feel free to make this comforting dish your own with these exciting twists and substitutions!
-
Spicy Twist: Substitute smoked gouda with pepper jack cheese for a delightful heat that will kick up the flavor. Spice lovers will adore this variant!
-
Vegetarian Option: Omit the chicken altogether and substitute with hearty veggies like broccoli, zucchini, or black beans for a satisfying plant-based meal that maintains creaminess.
-
Cheese Medley: Use a mix of your favorite cheeses, like mozzarella, gouda, or provolone, to create a unique flavor profile that’s tailored to your family’s preferences.
-
Extra Creamy: For an even richer sauce, incorporate a touch of cream cheese or substitute with sour cream just before serving. This will enhance the indulgent texture.
-
Herbed Flavor: Add fresh herbs like thyme or chives to the final dish for an aromatic boost. Their bright flavors will elevate the BBQ profile wonderfully.
-
BBQ Saucy: Experiment with different flavors of BBQ sauce or even a homemade concoction, bringing unique notes like honey or chipotle for a twist on sweetness and spice.
-
Texture Variation: Mix in crispy bacon bits or sautéed mushrooms to add contrasting textures that pleasantly surprise in every bite!
-
Quick Prep: Use pre-cooked rotisserie chicken to cut down on cooking time and make this dish even faster for busy weeknights without sacrificing taste!
Instant Pot BBQ Chicken Mac and Cheese Recipe FAQs
What type of pasta is best for this dish?
For this Instant Pot BBQ Chicken Mac and Cheese, I recommend using mini shell pasta or elbow macaroni as they hold the creamy sauce beautifully. However, any short pasta you have on hand will work just fine!
How should I store leftovers?
Store your Instant Pot BBQ Chicken Mac and Cheese in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, gently reheat on the stovetop or in the microwave, adding a splash of milk to help restore the creamy texture.
Can I freeze this mac and cheese?
Absolutely! You can freeze the dish in a freezer-safe container for up to 3 months. To freeze, let it cool completely, then transfer to the container. When you’re ready to eat, thaw it in the refrigerator overnight before reheating. Stir in some extra milk as necessary to keep it creamy!
What should I do if my pasta is overcooked?
If your pasta ends up overcooked and mushy, try adding a bit more shredded cheese to help absorb some of the moisture. You can also stir in a little evaporated milk or cream to balance the consistency and enhance creaminess. While we all aim for perfect pasta, these simple adjustments can help salvage the dish!
Is this dish suitable for my kids?
Yes, indeed! This mac and cheese is not only kid-approved but happens to be a fantastic way to introduce them to new flavors like BBQ sauce. Just make sure to adjust the spice level according to their taste preferences. Enjoying this comforting dish with the family is a delight, and kids love the cheesy goodness!
Does this recipe contain any common allergens?
The Instant Pot BBQ Chicken Mac and Cheese contains dairy and may not be suitable for those with lactose intolerance or dairy allergies. To adapt, opt for lactose-free cheese and evaporated milk. This way, you can still enjoy a creamy texture while accommodating dietary needs!
Instant Pot BBQ Chicken Mac and Cheese: Quick & Cheesy Delight
Ingredients
Equipment
Method
- Start by adding the mini shell pasta, chicken broth, and beer into the Instant Pot. Sprinkle in the kosher salt and black pepper, then stir well.
- Close the lid securely. Set your Instant Pot to cook on high pressure for 4 minutes. Perform a quick release to vent the steam.
- Select the sauté function and add the unsalted butter. Stir until fully melted.
- Mix in the evaporated milk, softened cream cheese, barbecue sauce, Dijon mustard, and smoked paprika. Stir until well blended and heated.
- Press cancel and then warm. Gradually add the shredded sharp cheddar and smoked gouda cheeses, stirring continuously until melted and smooth.
- Fold in the shredded chicken, ensuring it’s evenly distributed throughout the cheesy pasta. Adjust creaminess with extra milk if desired.
- Serve warm, topping it with extra BBQ sauce and sliced green onions.
