Instant Pot Chicken Broccoli Mac & Cheese

the only tough part about this recipe is having to grate the cheese block, which is preferred. i guess if you get pre-shredded cheese, it won’t melt as nice and you’ll get clumpage.

otherwise, it’s a super easy recipe that’s all done in the instant pot. you’ll have food for two people for 2-3 days


  • 1-1 1/2 lbs boneless, skinless chicken breast, cut into ~1 inch cubes
  • 1 tbsp butter
  • 3 garlic cloves, minced
  • 12 oz cavatappi
  • 3 cups chicken broth
  • 1 tsp ground mustard
  • 1/2 tsp salt
  • 8 oz fresh broccoli florets, chopped into bite-size pieces
  • 3/4 cup half and half (or heavy cream/milk)
  • 8 oz grated medium/sharp cheddar
  • Pepper


  1. Set Instant Pot to “saute” setting
  2. When IP display says “HOT,” add the butter
  3. When butter is melted, add in chicken and cook for 1-2 minutes
  4. Add in garlic and cook for another minute
  5. Turn off saute function
  6. Add pasta, making sure it’s in an even layer
  7. Pour the broth over the top, making sure to cover the pasta (you may need to add more than the 3 cups of broth)
  8. Sprinkle in ground mustard and salt
  9. Make a foil packet of broccoli (packet shouldn’t be sealed tightly since you want steam to expand)
  10. Place foil packet on top of pasta
  11. Cover IP, secure the lid, and seal the valve. Set it on manual pressure for 3 minutes. After it finishes, let it hang out for 5 minutes before manually releasing the pressure
  12. Open up the foil packet (carefully… it’s hot) and dump out the broccoli into the mix
  13. Add milk and cheese and gently fold in the cheese until it’s all incorporated
  14. Add salt and pepper to taste
  15. Boomski
Broccoli in foil packet
Finished product

Instant Pot Chicken Broccoli Mac & Cheese

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