Pressure Cooker Chicken Mac-and-Cheese Recipe

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 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.

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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