Instant Pot Broccoli Chicken Mac and Cheese–creamy macaroni and cheese made quickly in your instant pot with tender bites of chicken and (not crisp, but not mushy) broccoli florets. This is an easy one pot meal that the whole family will love!
Instant Pot Broccoli Chicken Mac and Cheese
I love macaroni and cheese and whenever I see it as a side dish option at a restaurant I always choose it (especially when it has the toasted bread crumb topping nom nom nom). However, making a big pot of mac and cheese for dinner at home with nothing else in it kind of leaves me feeling blah. It’s delicious, don’t get me wrong, but I like the idea of adding a little more nutrition into it. That’s why I decided to add in the chicken and broccoli. Chicken Broccoli Casserole is one of my most popular recipes on my website so I knew it was a winning combination.
The trick was to figure out was how to cook fresh broccoli in the same pot as the chicken and pasta but not let it get mushy. I’ve read online that when you steam broccoli in the Instant Pot you are supposed to use a zero minute pressure cooking time. So I knew that there was no way the broccoli would withstand pressure for more than a minute or two. It would become a mushy mess. I didn’t like the idea of steaming it separately on the stove or in the microwave. Too many dishes. I also knew that I could add in frozen broccoli later (like I do in this recipe) but I just really wanted to find a way to use fresh broccoli.
I ended up making a foil packet filled with broccoli florets. I placed the foil packet on top of the pasta and the result was not overcooked and not undercooked broccoli. After the pasta cooked I opened the packet and stirred the broccoli in with everything else so that it could get coated in the cheesy sauce. Perfection!
If your family is anything like mine, I think they will love this instant pot broccoli chicken mac and cheese. Add it to your menu this week!
More recipes you’ll love…
Instant Pot Tuscan Chicken Pasta
Instant Pot Cheeseburger Pasta
Instant Pot Chicken Margherita Pasta
Instant Pot or Slow Cooker Broccoli Cheddar Soup
Slow Cooker or Instant Pot Cheesy Chicken Broccoli Rice Casserole
What Pressure Cooker Did You Use?
To make Instant Pot Broccoli Chicken Mac and Cheese I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Broccoli Chicken Mac and Cheese
- Prep Time: 15 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 18 minutes
- Yield: 6 servings 1x
Description
Creamy macaroni and cheese made quickly in your instant pot with tender bites of chicken and (not crisp, but not mushy) broccoli florets. This is an easy one pot meal that the whole family will love!
Ingredients
- Between 1 and 1 1/2 lbs boneless, skinless chicken breasts (depending on how much meat you like)
- 1 Tbsp butter
- 3 garlic cloves, minced
- 3/4 pound (12 oz) cavatappi, cellentani or elbow macaroni noodles
- 3 cups water (or for more flavor you can use broth)
- 1 tsp ground mustard
- 1/2 tsp salt
- 1/2 pound (8 oz) fresh broccoli florets
- 3/4 cup half and half, heavy cream, milk or evaporated milk
- 1/2 pound (8 oz) grated medium or sharp cheddar (see note below)
- Cornstarch, if needed
Instructions
- Turn your Instant Pot to the saute setting. While it is heating up cut up your chicken into bite-size pieces. When the Instant Pot display says HOT add in the butter. When it is melted add in the chicken and saute lightly for 1-2 minutes. Add in the garlic and saute for 30 seconds. Turn off the saute function.
- Add in the pasta into a flat, even layer. Pour the water over the top to cover the pasta as much as possible. Sprinkle in the ground mustard and the salt.
- Create a foil packet by placing broccoli florets (see note below) in the center of a piece of foil large enough to enclose the food one and a half times. Pull over one side, folding the edges to seal. Then fold the remaining two edges. Don’t seal the packet too tightly: you want to leave some room for the steam to expand. Place the foil packet on top of the pasta.
- Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Set the manual/pressure cook button to 3 minutes. When the time is up let the pot sit there for an additional 5 minutes and then move the valve to “venting.” Remove the lid, when you can.
- Use hot pads to open up the foil packet. Stir the broccoli into the pot. Stir in the milk (your choice) and the cheese until it is melted.
- If the mixture is too liquidy then you can prepare a cornstarch slurry by mixing 1-2 tablespoons of cornstarch with 1-2 tablespoons of cold water until smooth. Stir the mixture into the pot and turn the pot to the saute function. Stir constantly until thick. The mac and cheese will thicken up in a minute or two.
- Salt and pepper to taste. Serve and enjoy!
Notes
I like to grate my own cheddar instead of using pre-grated cheese. It seems to melt better and creates a creamier sauce. The pre-grated cheese seems to clump up more.
Larger broccoli florets will produce a crisper texture whereas smaller broccoli florets will be a little more soft. If you are a broccoli lover you can add twice as much broccoli into your packet. You can also forego adding fresh broccoli and add in a package of frozen broccoli after the pasta is done cooking. Just run hot water over the frozen broccoli before adding it into the pot.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Pasta
- Method: Instant Pot
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 582
- Sugar: 4 g
- Sodium: 88 mg
- Fat: 23 g
- Carbohydrates: 48 g
- Protein: 45 g
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can I use whole wheat macaroni in this dish. I only cook with whole wheat noodles. I am getting a Instant pot and need to know if whole wheat pasta can be cooked in recipes in and Instant pot. Thanks
Yes I use whole wheat every now and then and it works great.
Delicious! We needed the slurry, but it was delicious. My 9 year old loves it. Sans broccoli because obviously lol.
★★★★★
Obviously! 😜
i made this and I accidentally the whole thing
Haha! Glad you liked it 😊
I love this dish so much that I was raving about it to my aunt. Now she wants to try making it for her family, but she doesn’t have an instantpot yet! Do you have crockpot directions for this?
★★★★★
I’m sorry I don’t. You could make it on the stove though!
Can you give us directions for that?
I’ve been wanting to try this recipe for awhile. However, since my husband does not eat broccoli, I had to come up with a substitute. Cauliflower and brussels sprouts to the rescue. I’ll know for next time to cut the cauliflower into smaller pieces so they will be softer. For the brussels sprouts, I stemmed and halved them and they were cooked just right. I used only 1 lb. of chicken which was ample, used rotini pasta, used chicken broth instead of just water, and used 4 oz. of Velveeta and 4 oz. of sharp cheddar. Heated the milk in the microwave. Added black pepper at the end of cooking. It was excellent and got my husband’s approval.😉
★★★★★
Your version sounds so tasty!
Mine came out too watery, but I did use a package of frozen mixed vegetables which probably released some water. Not a big deal, just drain it off. I think the recipe is great, so thanks for sharing. Great idea and it’s an easily adjustable to your liking, etc, recipe!
★★★
Oh shoot. Yes that may have had something to do with it. Glad it was still tasty.
We liked this especially my daughter who can be very picky. She loves mac & cheese and broccoli & cheese. Sometimes she doesn’t want to eat any meat or poultry but she really did like this. The only thing I will do next time is add more cheese. But it’s very good and filling. 😊
So glad she liked it! That’s always a great feeling.
This was the first thing I tried in my instant pot and OMG!! My picky brother and 2 yr old devoured it! We added some bacon bits afterwards because we usually do that anyways. So good! Definitely will be making this over and over!
So glad you and your family liked it Stephanie!!
Would garlic powder work just as good as garlic cloves? I ask because we have the garlic powder on hand but I would need to stop at the grocery for the garlic cloves.
Sure I do that all the time. I’d use 1/2 tsp garlic powder
One more thing. I read for every tsp of ground mustard you can use one tbl spoon of prepared mustard, but to take away 1 tsp of liquid. Would I really need to do that since the recipe calls for 3 cups of liquid? We only have the prepared mustard.
I would just keep the liquid the same and add in a Tbsp of the mustard. Should be just fine.
Thank you. I really want to try this. My kids love macaroni & cheese.
Best mac n cheese and perfect way to cook the brocolli. It always ends up mushy!
★★★★★
Yay glad you liked it Vanessa!
Just made this but had to alter the recipe slightly to add more flavor. With the recipe as written, using heavy cream, there just wasn’t enough flavor for my palette. I added an extra cup of the sharp cheddar, chopped cooked bacon pieces and Cajun season. Now I can’t get enough!
★★★★
I like those ideas!
Do you pour the uncooked pasta on top of the chicken that you sauted? I feel like I’m missing a step between chicken and pasta. Cant wait to try this tonight!
yes that’s what you do!
The amount of liquid in this recipe is way too much even when using the cornstarch. I also forgot to added the salt and mustard prior to pressure cooking it so that’s on me, but this was super watery until the very end. Either add more pasta next time or reduce it…tonight’s dinner was a definite bust.
★★
Too bad. I make this one a lot and it works for me!
I had the same problem with mine being too watery 🙁
You could use a cornstarch slurry next time to thicken. Or let the pasta since for 5 more minutes to absorb some of the liquid.
I tried this recipe and followed it to a T but still came out way to watery and all my freshly grated cheese only stuck to the chicken and broccoli which causes all the chicken and broccoli to clump together & the whole process took way longer than predicted on here…such a shame I really wanted this to work since my daughter like Mac n cheese but sadly I will not be trying this again 🙁
★
Is the foil package necessary? Cant I just brown the chicken slightly and add it with everything else? I ask because I feel like I try not to cook with aluminum. Thank you!
★★★★★
Sure.
We liked this especially my daughter who can be very picky. She loves mac & cheese and broccoli & cheese. Sometimes she doesn’t want to eat any meat or poultry but she really did like this. The only thing I will do next time is add more cheese. But it’s very good and filling. 😊
Sorry just realized that I posted my comment under someone elses. But we really did like this recipe.
I’ve never been able to get macaroni and cheese to turn out right in my Instant Pot… until now! I’ve always had problems with recipes turning out to be mac and cheese soup, but this was perfect! I did use frozen broccoli and had to leave it in the pot with the lid on for longer than 5 minutes, but it turned out fine in three end. I used a rotisserie chicken from the store, pulled the meat off, and stirred it in at the end. The only thing I needed was a touch more salt, pepper, and I kinda wish I had some paprika or something in my spice cupboard. All in all, it was a success. Thank you!
★★★★★
Yay! I’m glad you finally have a mac and cheese recipe for the instant pot that you like 🙂
This is a new “Forever Recipe” in our home! Thank you for the very thought-out instructions! I was afraid that, with the simplicity, it would fall short. NOT THE CASE! so much flavor, so simply executed! Again, thank you!
★★★★★
Wow! Thanks Tessy!
Just made this recipe and love the flavors however, I used Evap Milk which really isn’t a great thickening agent like heavy cream may have been, and as a result of using the measurements in the recipe (3 cups broth, 3/4 cup evap milk), the end result was quite soupy. If using evap milk, I would put the pasta down first, alter the recipe to 2 cups broth or water (or just enough to barely cover the pasta), then put the chicken on top of the pasta and of course probably make sure the chicken is nearly cooked before doing so…. Three cups of broth or water was too much, and I knew it as soon as I opened the Insta-pot after cooking. I tried a cornstarch slurry but it did not work. Just too much liquid from the start.
Okay good to know Thanks!
Hi Karen – I made this again last night and at the end of the pressure cooking process I drained/pulled a few ladles of broth out of the pot to reduce the soupiness and it worked great. It was really good.
Good! That’s a good idea!
When you talk about adding in heavy cream, half and half, milk or evaporated milk, are you saying we can choose which one we want to add into the mixture?
yes exactly
I dont undertand… it doesn’t say to add cheese or half and half???
Look at step 5, that is when you add it in.
Can’t wait to try this. I have a 3 qt pot will cutting the amounts in half work or does the fluid requirement stay the same ? Thanks
I would cut all amounts in half. You should be good.
If you have a 3 quart I would recommend reading this article: https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
Do you think the precooked rotisserie chicken from Costco can be used? How would the time change?
Yes that will work. Keep the same cooking time.
Love this recipe! Few ingredients, proportions always work, and very tasty! We make it every couple weeks.
★★★★★
I’m so glad to hear this Clare! Thanks for sharing 🙂
Loved this! Added 2 tea spoons of black truffle olive oil for some extra flavor. Have made it twice! Used flour instead of cornstarch but still worked great!
★★★★★
Oh yum that sounds so amazing!
I cooked the chicken completely before adding the pasta. Was I supposed to leave it partially raw for the pressure cooking part? It was pretty dry when it was done.
yes it was supposed to be raw.
How could you do this recipe using a slow cooker?
I can never get mac and cheese to turn out well in the slow cooker. Sorry!
You mention adding in frozen broccoli after the pasta is cooked, but there is no cooking time after the pasta/chicken is cooked and released.
How do does the frozen broccoli get cooked?
You can stir it into the super hot pasta and cover the pot (don’t pressure cook) and it will be cooked through in about 5 minutes.
Thank you I was wondering if I still needed the foil package 😊 trying it tonight!
Family says make it again 😊
★★★★★
Score!
Not if you just stir it in! Glad they liked it.
It’s in the pressure cooker now!!! My kids aren’t big fans of broccoli (I think it’s because it’s green 🤷♀️) doc im trying it with cauliflower! Cross your fingers the cauliflower isn’t too mushy! I did the foil, so at least if it is, I can just make some smashed cauliflower with it tomorrow! Thanks for the recipe!
Good plan! did it work?
Have you ever added riced cauliflower in? Any chang es in cook time?
I haven’t tried that!
Question: is the pasta already cooked before its added to the pot?
no
I really enjoyed this! Definitely on my list of meals to continue making!
★★★★★
So glad you liked it Ashley!
Instant family favorite 😍
★★★★★
Can you make this without the chicken?
yes, same cooking time and process.
Does the chicken stay under the noodles/mixed with them during the cooking process?? Is 3 minutes enough time to have the chicken cooked thoroughly after saute?
Yes it is because they are in small chunks.
Wondering if anyone has tried this recipe using gluten free pasta? I’m a newbie to both the IP and cooking gluten free. Thanks!
Made this the other day and it turned out great! Everything was cooked perfectly. Yum!
★★★★★
awesome!!
Agh! I commented a minute ago and forgot to rate the recipe with any stars! LOL I’ll try again! I give this recipe 5 stars for sure!
★★★★★
This was the first recipe of yours that I tried and it was a HUGE success with my kids!!! Everything about it was perfect! The kids said we just HAVE to make it again! 🙂 I subscribed to your weekly email list after that! 🙂
Thanks so much Lynn! I hope you like it 🙂 I’m glad you liked this recipe 🙂
Good recipe! I cooked the broccoli al dente in the microwave and just added it to the pot when everything else was cooked and mixed it in.
I doubled the recipe. It was a hit my teenage boy!
★★★★★
So glad you and he liked it!
DID YOU NEED TO ADJUST THE TIME AT ALL WHEN DOUBLING?
★★★★★
No keep it the same
YUM!! It is cold and rainy here and this really hit the spot. Super easy and fast to put together. I hate mushy broccoli so I just steamed some in the microwave and added in at the end. Had just enough time to grate my cheese and cut up the broccoli while it cooked and “rested.” I opened the pot, stirred in the half and half, cheese and broccoli and voila!! Delicious, warm and filling. Love it. Thanks for the great recipe. Love my Instant Pot and always come to your website when I need inspiration.
★★★★★
Great ideas! Thanks for sharing, Marcia!
This was great! Super easy and fast for a weeknight dinner. My husband and son LOVED it! Everything worked out well and the broccoli was perfect, no mush! Thanks!
★★★★★
This was a hit with my family! I love my Instant Pot, but have only had it for a few weeks and had not made pasta in it before, and since I don’t like soggy noodles I let them sit for 4 minutes instead of 5 — they were fine, but 5 would have been perfect, so I will do that next time. I got 2 bags of steam-in-the-bag broccoli, cooked them in the microwave, and stirred the broccoli in at the end, so easy.
★★★★★
NICE! I love the idea of steam in the bag broccoli.
Can I follow the same recipe if I don’t use chicken?
yep!
Made this as my first instant pot meal! Absolutely delicious, and the broccoli was perfect. This is very similar to the mac and cheese I make on the stove top.
★★★★★
Congrats on your first IP meal! So glad you liked this recipe 🙂
Hi. My first recipe with the IP too, and it was a success overall. Everyone loved it!! The only issue is the pasta at the top did not cook completely and I had to separate it and throw it out. I am thinking I needed to add more water, although I followed the instructions. I will definitely make this again but would like to know if the issue was not enough water.
Just try to submerge the pasta as much as possible. And yes perhaps add a little more water.
Made this last night, it was delicious!! Absolutely loved it! I did add a little more cheese rather than make the slurry. Will make again it was just so easy. I also used the Instant Pot 60 – 6 in 1
★★★★★
Awesome! I’m so happy you loved it. I think anything mac and cheese is great 🙂
MISS KAREN JUST SEEN SOME OF YOUR RECIPES. CANT WAIT TO TRY!
I made this recipe tonight!! AMAZING!! It was a little watery, but I let it sit for a few minutes and it was perfect!!! I love Cavatappi noodles. I have 3 men in the house, so no leftovers!! Thank you. I am addicted to my Instant Pot now!!
★★★★★
We loved this too! I’m glad you liked it 🙂
Your recipes are the best. We made this the other night for dinner and it is a hit. I used more broccoli than called for, and will add more next time. Our leftovers are nearly gone. Thank you!
Delicious, I would like to see a similar recipe using the old standby with the cheese mix that comes in the box. You know, for those days you need to stretch what you have on hand, cheddar can be expensive.
Do you think just stirring in the powder mix after the pasta is cooked would work?
This is from Adventures Of A Nurse:
Kraft Mac & Cheese (Pressure Cooker)
Ingredients
• Box of mac n Cheese
• 1 ¼ c water
• 2 tbsp butter
• ¼ c milk
Directions
Add butter, water, and pasta.
Place on manual high pressure for 5 minutes.
5 minutes then a Quick Release.
Stir in milk and cheese packet.
**Note, same time if doubling recipe.