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Instant Pot Chicken Chipotle Mac and Cheese

If you crave spices, then you’ll love this comfort food that has been elevated to a Southwestern style entree. A mac and cheese with chipotle chicken and a Mexican style four cheese blend.

It’s better than a boxed mac and cheese that comes together easily in 5 minutes by adding the pasta with a few other ingredients to an Instant Pot.

This Instant Pot Chicken Chipotle Mac and Cheese has just the right amount of heat to satisfy your spice cravings.

You want a mac and cheese, with some heat but gluten-free – Then try this Southwestern Style Mac & Cheese – Gluten-free made with either an Anaheim or Hatch chili.

Southwestern Style Mac & Cheese – Gluten-free

Instant Pot Chicken Chipotle Mac and Cheese

16 ounce penne pasta

4 cups water

4 tablespoons unsalted butter

1 teaspoon salt

1 teaspoon ground mustard seed

1 chipotle pepper in adobo sauce, finely chopped

1/2 teaspoon adobo sauce

7 ounce evaporated milk

3 ounces cream cheese, room temperature

16 ounces (4 cups) Mexican cheese blend

3 cups chicken breast, cooked, cubed, room temperature

Add the pasta, water, butter, salt, ground mustard, chipotle chili and adobo sauce to insert of the Instant Pot. Mix until combined.

Secure the lid. Set the time to 5 minutes and set the pressure to high. Press start.

When the Instant Pot has completed the 5 minute cooking time cycle, press the quick release.

Remove the the lid, add the evaporated milk, cream cheese, cubed cooked chicken and half of the Mexican style cheese.

With a wooden spoon vigorously stir until the cheese and cream cheese have melted. Repeat with the rest of the cheese, stirring until the sauce is creamy.

Replace the lid on the Instant Pot and let it sit for a couple of minutes to allow the room temperature chicken to warm. After a few minutes remove lid, plate and serve.

More Recipes With More Ways To Cook With Chipotle

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