Pressure Cooker Chicken Mac-and-Cheese Recipe2022-10-24
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
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This information is per serving.
Saturated Fat7.2 g
Trans Fat0 g
Unsaturated Fat1.0 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 for each bowl: In a large nonstick skillet, melt 4 tablespoons (60 ml) of unsalted butter over medium heat. Add 1 cup (250 ml) of fresh breadcrumbs, 1/2 teaspoon (3 ml) salt, and 1/4 teaspoon (1 ml) of black pepper. Cook, tossing over the heat, until lightly brown and crunchy, for about 3 minutes.
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Pressure Cooker Chicken Mac-and-Cheese Recipe
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- 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
In a 6-quart (6 L) electric pressure cooker, combine the chicken and macaroni. Pour 6 cups (1½ L) water over chicken and macaroni.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
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.
Turn the electric pressure cooker to the 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.
Turn off the pressure cooker. Add the cooked pasta, chicken, and Cheddar cheese. Cook, stirring until the cheese has melted. Serve hot.