To reheat, thaw in microwave using defrost setting and then cook in microwave at 50% power until heated through.I bought a pressure cooker several months ago. I freeze individual portions into small plastic containers. If you have time to shred your own cheese, that can also help your cheese sauce to be more creamy. I would avoid any stringy cheeses such as mozzarella, because your sauce will not be as creamy and smooth. Personally, sharp cheddar is my favorite for mac and cheese. You can use any cheese or combination of cheese that you like. If you want to use chicken breasts, cook them separately from the pasta and then add the diced chicken to the pasta after cooking the pasta in the instant pot. The cook time will be too long to cook alongside the pasta. I do not recommend using chicken breasts. Just pull them out of the freezer and go! Can I Use Chicken Breasts? I like using frozen chicken tenders because they are really easy to keep on-hand (no thawing or pre-planning required!).
Just like with the frozen tenders, allow 6 minutes natural release. I would recommend using a smaller pasta with shorter cook time than corkscrews (elbow macaroni would work well), and cook for 3 minutes high pressure instead of 6. Yummy! Look at that cheesy goodness! Can I Use Thawed Chicken Tenders? Keep stirring until cheese is completely melted and cheese sauce begins to thicken, Then, add your diced chicken back to the pasta and stir. Then add evaporated milk, seasonings, and cheese to pasta and stir. Add butter to pasta and stir until melted. Set the instant pot to low temperature saute. Remove chicken tenders from the pot and dice. It's ok if there is still a little bit of broth still remaining in the pasta - it will evaporate as you make the cheese sauce. Verify using a meat thermometer that the temperature has reached at least 165 degrees. Once you open the pot your pasta should be tender and your chicken should be fully cooked. Once 6 minutes is up, allow the pot to sit undisturbed for another 6 minutes (natural release) and then release the remaining steam. That's it! Put the lid on your instant pot, set to sealing, and set to pressure cook for 6 minutes. Next, add the frozen chicken tenders on top of the pasta. The steam of the pressure cooking will make sure the entire noodle gets cooked. Try to spread the noodles evenly in the liquid, but it's ok if they stick up slightly. Instructionsįirst, start by putting the chicken broth and noodles into the instant pot liner. It uses corkscrew pasta, frozen chicken tenders (ice glazed), sharp cheddar, chicken broth, evaporated milk, butter, and seasonings.Ĭooking the pasta in chicken broth gives it a delicious flavor that compliments the cheese nicely. This recipe is on my weekly rotation! Both adults and kids will enjoy this classic comfort food. You can enjoy a full satisfying meal of cheesy chicken pasta for only about 500 calories!
The chicken adds more protein without adding too many calories. This comforting one pot meal has been lightened-up by reducing the butter and using fat free evaporated milk instead of heavy cream. Even better, this entire meal can be made in your Instant Pot! This Skinny Chicken Mac and Cheese is one of my favorite foods! Add some extra protein to your mac and cheese by adding chicken, and you have turned it into a complete meal.