Pressure Cooker Chicken Mac-and-Cheese Recipe

2019-10-24
  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • slow cooker bouillabaisse soup recipe

    Slow Cooker Bouillabaisse Soup Recipe

  • slow cooker ham carbonara recipe

    Slow Cooker Ham Carbonara Recipe

  • pressure-cooker-baked-fish-recipe

    Pressure Cooker Baked Fish Recipe

  • slow cooker rice and bean stuffed peppers

    Slow Cooker Bean and Rice Stuffed Peppers

  • slow cooker clam and corn chowder recipe

    Slow Cooker Clam and Corn Chowder Recipe

Nutritional Info

This information is per serving.

  • Calories

    460.6
  • Fat

    13.3 g
  • Saturated Fat

    7.2 g
  • Polyunsaturated Fat

    1.0 g
  • Cholesterol

    67.1 mg
  • Sodium

    247.7 mg
  • Potassium

    283.2 mg
  • Carbohydrate

    53.0 g
  • Fiber

    4.7 g
  • Sugars

    2.7 g
  • Protein

    30.8 g

Pressure cooker chicken mac-and-cheese recipe. Chicken breasts with macaroni and Cheddar cheese cooked in a pressure cooker. You can also use Gruyere cheese, Emmentaler, Jarlsberg Colby or even mild American instead of the Cheddar.

Make Crunchy Breadcrumb Topping fro each bowl: In a large nonstick skillet, melt 4tablespoons (60 ml) unsalted butter over medium heat. Add 1 cup (250 ml) fresh breadcrumbs, 1/2 teaspoon (3 ml) salt, and 1/4 teaspoon (1 ml) black pepper. Cook, tossing over the heat, until lightly brown and crunchy, for about 3 minutes.

Are you looking for quick and easy pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes

Pressure Cooker Chicken Mac-and-Cheese Recipe

Ingredients

  • 1 pound (480 g) boneless and skinless chicken breasts, sliced
  • 1/2 pound (240 g) dried elbow macaroni
  • 1½ cups half-and-half
  • 1 tablespoon all-purpose flour
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1½ cups (365 ml) shredded Cheddar cheese

Method

Step 1

In a 6-quart (6 L) electric pressure cooker, combine the chicken and macaroni. Pour 6 cups (1½ L) water over chicken and macaroni.

Step 2

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.

Step 3

Using The Quick Release method, bring pressure to normal. Unlock and open the lid. Drain cooked chicken and macaroni into a large colander set in the sink.

Step 4

Turn the electric pressure cooker to browning function. Add the half-and-half, all-purpose flour, mustard, thyme, and seasoning. Cook, whisking, until bubbling and thickened, for about 2-3 minutes.

Step 5

Turn off the pressure cooker. Add the cooked pasta, chicken, and Cheddar cheese. Cook, stirring until cheese has melted. Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.