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Adjust Servings:
2 Tablespoons Butter
1 Pound Chicken Breast
1 cup Buffalo Sauce (bottled)
2 Tablespoons Honey
1 Tablespoon Apple Cider Vinegar
1 Pound Dry Pasta Shells or Elbows
4 cups Chicken or Vegetable Broth
3 Tablespoons Butter
0.5 teaspoon Salt
0.5 teaspoon Pepper
1 teaspoon Garlic powder
2 cups Shredded Cheddar Cheese

Nutritional information

Instant Pot® Buffalo Chicken Mac and Cheese

Instant Pot® Buffalo Chicken Mac and Cheese

While regular mac and cheese is good, buffalo chicken mac and cheese is even better.

  • Serves 4
  • Medium



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While regular mac and cheese is good, buffalo chicken mac and cheese is even better. In fact, it is frequently on restaurant menus these days as being a gourmet comfort food and we see why- it is so good and it does have that homey feel! This recipe is cheesy, flavorful and (of course) easy! Grab that instant pot and you will have homemade buffalo chicken mac and cheese in no time.

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Begin by making the shredded buffalo chicken in your Instant Pot®. Simply add the chicken breast, butter, buffalo sauce, honey and cider vinegar to the pot. Mix together briefly then cover the Instant pot, set the valve to “seal” then press “manual” and set the timer for ten minutes. This will cook the chicken on high pressure for ten minutes. It may take about 5 minutes or so for the pot to come to temperature, seal and have the timer begin so don’t worry if it doesn’t start counting down immediately- it will!


Once the cooking process is complete and the Instant Pot® beeps, let the pot do a natural release of the steam for 5 minutes (basically do not touch the pot for 5 minutes, just let it sit!). Then open the steam valve and let the remaining steam quick release. Use two forks to shred the chicken then move it into a small bowl to sit and absorb the juice while you make the mac and cheese.


You do not need to clean your instant pot in between making the chicken and mac and cheese, it will all be mixed together anyway! So place the metal liner back in the Instant Pot® base and add the dry pasta, vegetable or chicken broth, butter, salt, pepper and garlic powder. Cover the Instant Pot® and set the valve to “seal” then press “manual” and set the timer for 5 minutes. Once the Instant Pot® beeps, open the steam valve carefully to immediately release the pressure.


Remove the lid on the Instant pot and add the cheese. Stir to combine and melt the cheese throughout the cooked pasta.


Add the cooked pulled buffalo chicken and sauce to the mac and cheese and stir. Serve while hot!

Does this recipe make you feel like your eating at a high end southern style restaurant or at your grandma's kitchen table? Maybe both?! Let us know what you thought of this buffalo mac and cheese recipe- we want to hear all about your experience!


My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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10 Comments Hide Comments

I just made this and it is SUPER yummy!!! This was the first time I have successfully cooked pasta in my instant pot. I might try to swap out the pasta for cauliflower next time, to make it a little healthier. So YUMMY!!!!

I just made this, and both my husband and I thought it was yummy. But at step 4, when I opened the pot, there was still too much liquid in the pot, so the result was more soupy and less pretty than pictured. Should I have poured it out, let it stood for a while, use less broth next time, or something else?

I’m glad you liked the recipe and that’s interesting that the pasta was a little soupy. I would let it sit for a few minutes and the pasta will continue to absorb the liquid. Hope this helps for next time!

The best answer for this is to….add extra cheese. 🙂 I wound up adding about another cup of the cheese I was using (Yancey’s Buffalo Wing Cheddar) and it was perfect. May have been too much spice if you’re cooking for kids though.

Instead of 1 cup of buffalo I used 1 and 1/2 cups. I also added a small thing of cottage cheese to the sauce and chicken when it was done and let it cook a little more once shredded. It was really good.

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