Monday, September 24, 2018

Chicken Broccoli Mac n’ Cheese

I unthawed some chicken yesterday. Thinking I was going to have company tonight and make my Chicken Broccoli Casserole, but plans change as they normally do with my family. So, I’m making this Instant Pot Chicken Broccoli Mac n’ Cheese instead.

I’m hoping I can refreeze some of the unthawed chicken. Do you ever wonder why we use the word “unthawed”. To thaw means to melt so shouldn’t unthaw mean to freeze? Just a thought.


1-1 1/2 lb chicken, cut into 1” bite size pieces 
1 tablespoon butter 
1 tablespoon minced garlic 
12 oz macaroni 
2 cups water
1 cup chicken broth 
1 teaspoon ground mustard 
1/2 teaspoon salt 
8 oz broccoli florets 
3/4 cup heavy cream
8 oz sharp cheddar, shredded 


  1. 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.
  2. 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.
  3. Create a foil packet by placing broccoli florets 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.
  4. 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.
  5. Use hot pads to open up the foil packet. Stir the broccoli into the pot. Stir in the milk and the cheese until it is melted.
  6. 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.
  7. Salt and pepper to taste. Serve and enjoy! Yum Yum!

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