Pressure Cooker Chicken Mac-and-Cheese Recipe

2020-10-24
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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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
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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) 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.

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

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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.

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