Instant Pot Butter Chicken Mac n Cheese
Equipment
Ingredients
Main Ingredients
pasta (dry)
450 g
chicken breast (cubed)
225 g
tomato paste (canned)
170 g
neutral oil
15 ml
heavy cream
180 ml
cheddar cheese (shredded)
225 g
mozzarella cheese (shredded)
225 g
Spices
butter chicken masala
9 g
salt
9 g
red chili flakes
1 g
Instructions
Prepare Ingredients
Cube the chicken breast into small pieces and shred the cheeses if not pre-shredded.
Sauté Chicken
Set Instant Pot to sauté mode and add oil. Cook chicken cubes until lightly browned.
Add Tomato Paste
Add tomato paste and spices to the chicken, stirring to coat evenly.
Add Pasta and Liquid
Add pasta, heavy cream, and enough water to just cover the pasta. Do not stir.
Pressure Cook
Close lid, set to high pressure. Cook for half the lowest recommended box time minus 2 minutes.
Quick Release Pressure
Quick release the pressure carefully, then open the lid.
Add Cheese and Finish
Stir in the shredded cheddar and mozzarella until melted and creamy. Add more cream if needed for desired consistency.
Serve
Serve hot, garnished with fresh herbs if desired.
Original recipe
Storage
Add a splash of milk or cream when reheating to restore creaminess
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