Instant Pot Buffalo Chicken Mac and Cheese
One-pot pressure cooker mac and cheese with spicy buffalo chicken, sharp cheddar, and blue cheese, finished under the broiler with crispy panko topping. Creamy evaporated milk base, quick high-pressure cooking, then broiled until breadcrumbs turn golden.
Ingredients
- 1 teaspoon vegetable oil
- 12 ounces boneless skinless chicken breast, cut into 1/2-inch thick strips
- ½ teaspoon fine sea salt, for chicken
- 1 pound dried elbow macaroni
- 4 cups water
- 1 ½ teaspoons fine sea salt
- 2 tablespoons butter
- 12 ounces evaporated milk
- 4 ounces Franks RedHot original sauceanother hot sauce1:1spicy
adjust to taste preference
- 16 ounces shredded sharp cheddar cheese
- Franks RedHot original sauce, for topping(optional)another hot sauce1:1spicy
adjust to taste preference
- 1 cup panko breadcrumbs
- 4 ounces crumbled blue cheese
Instructions
- 1
Heat vegetable oil in Instant Pot using Sauté mode until shimmering.
- 2
Sprinkle chicken with salt, add to pot, cook until browned on bottom.
- 3
Stir in macaroni, water, and salt, scraping bottom to loosen browned bits.
- 4
Lock lid and cook on high pressure for 4 minutes.
- 5
Quick release pressure and remove lid.
- 6
Keep Instant Pot in Keep Warm mode.
- 7
Add butter, evaporated milk, and Franks RedHot sauce, stirring until butter melts.
- 8
Stir in cheddar cheese one handful at a time, waiting for each to melt before adding next.
- 9
Pour macaroni mixture into broiler-safe dish and level the surface.
- 10
Sprinkle panko breadcrumbs in even layer, scatter blue cheese on top.
- 11
Broil on high until breadcrumbs are toasted, checking frequently to avoid burning.
- 12
Serve with additional Franks RedHot on the side.
Tips
Monitor panko breadcrumbs closely under broiler as they brown quickly and burn easily.
Stir cheese in gradually, one handful at a time, to ensure smooth melting and creamy sauce.
Use medium heat if cooking in stovetop pressure cooker instead of Instant Pot.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently on stovetop with splash of milk to restore creaminess.
Prepare through step 9 (before broiling), cover and refrigerate up to 8 hours. Broil just before serving.
Serve immediately while cheese is creamy and breadcrumb topping is crispy. Pass additional hot sauce at table.
Common Mistakes
Do not skip scraping the bottom of the pot after browning chicken to avoid scorched flavor.
Do not add all cheese at once to avoid lumpy, grainy sauce.
Do not leave broiler unattended as breadcrumbs transition from golden to burnt rapidly.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
adjust to taste preference