Ingredients

The following ingredients have 4 Servings
  • 3 1/2 cups reduced-salt chicken broth
  • 1 pound elbow macaroni
  • 1/2 pound skinless chicken breast (cubed)
  • 1 1/2 tablespoon butter (cubed)
  • 1 teaspoon onion powder
  • 1 teaspoon Italian Seasoning
  • Salt (to taste)
  • 2 1/2 cups grated sharp cheddar cheese
  • 1/4 cup grated parmesan
  • 1/2 cup warm milk
  • 1/2 cup heavy cream

Instruction

  • Add the chicken broth, macaroni, chicken, butter, onion powder, Italian Seasoning, and salt into the Instant Pot insert without mixing. Make sure the pasta is submerged.
  • Place lid on the Instant Pot, turn the valve to sealing, select pressure cook / manual high pressure, set the timer for 4 minutes, and cook until done.
  • Allow for a Natural Pressure Release (NPR) of 5 minutes and then do a Quick Pressure Release (cover the vent as the liquid will spurt), then open the lid.
  • Check the liquid (as chicken sometimes releases a lot of liquid) and scoop some out if there is too much.
  • Quickly mix in the cheese, warm milk, and cream, stirring until melted.
  • Adjust seasonings as needed, add any toppings or mix-ins, and serve.