Foodie Friday Recipe - Instant Pot Pulled BBQ Chicken n Mac

Chicken n Mac

January 25, 2019

What up Instant Pot (IP from here on out) lovers!  Here’s the recipe for, "IP Pulled BBQ Chicken-N-Mac"… from Foodie Friday! 



3 chicken breasts, cut up in chunks

½ cup Olive oil

½ teaspoon of each - garlic powder, onion powder, paprika, salt and pepper

3 tablespoons brown sugar (if ya like it sweeter, add more)

2 teaspoons Worcestershire sauce

2 cups bbq sauce

Dump the oil in your IP liner, and coat the chicken with the dry ingredients.  Stir a little to coat the chicken.  Place the lid on the IP, making sure the valve is in the, "sealing" position.  Set the IP on high pressure, and set the time to 15 minutes.  Let the pressure naturally release for at least 10 minutes.  Use a handheld electric mixer to shred the chicken.


16oz box of uncooked elbow mac

4 cups (full carton) of chicken broth or water

3 tablespoons of butter

1 teaspoon each - garlic powder, pepper and salt

2 cups shredded sharp cheddar cheese

1 cup shredded either Mozzerella, Colby Jack or Pepper Jack cheese...depending on your taste buds!

1/2 cup shredded Parmesean cheese

1 cup 2% milk 

Add broth, uncooked mac, butter, dry ingredients to the IP.  Mix together

Place the lid on the IP, set the knob to, "sealing".  Cook on high pressure for 7 minutes.  Then, do a QUICK release.

Stir in cheeses and milk.  Season to your taste with more salt and pepper.