Description
When you’ve had a rough day and you need a comforting dinner with hardly any effort try this Instant Pot cheesy macaroni, chicken and corn supper.
Ingredients
Scale
- 2 cups chicken broth
- 8 ounces elbow macaroni (or rotini)
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 Tbsp dijon mustard
- 1 cup frozen sweet white corn (optional)
- 1 1/2 cups cooked, chopped chicken (or 1 pound of raw chicken cut into 1/2 inch cubes)
- 8 ounces Velveeta cheese
- Milk, to thin out, if needed
Instructions
- Pour broth into Instant Pot. Sprinkle in the pasta, onion powder, garlic powder, black pepper, dijon mustard, corn and chicken. Place the Velveeta on top of the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir. Add a bit of milk, if needed to loosen up. I used 3 Tbsp of milk. Serve and enjoy!
Notes
If you’d like you can add in a bag of frozen broccoli or another vegetable when you add in the chicken.
- Category: Pasta
- Method: Instant Pot