Indulgent Creamy Instant Pot Mac and Cheese Made Easy

Creamy Instant Pot Mac and Cheese that's quick and easy, perfect for busy weeknights.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless, skinless chicken breasts Cut into 1-inch cubes
1 cup Buttermilk Substitute with regular milk mixed with vinegar
2 tablespoons Hot sauce Adjust to your spice preference

For the Coating

1 cup All-purpose flour Opt for gluten-free if needed
½ cup Cornstarch
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Garlic powder
1 teaspoon Paprika
1 teaspoon Onion powder
½ teaspoon Cayenne pepper Optional for heat
1 teaspoon Dried thyme
1 teaspoon Dried oregano

For Frying

2 cups Vegetable or canola oil Consider peanut oil for flavor

For Serving

Dipping sauces e.g., ketchup, ranch, honey mustard, BBQ

Equipment

Instant Pot

Method

Step-by-Step Instructions

Marinate chicken by combining cubed chicken with buttermilk, hot sauce, salt, black pepper, garlic powder, and paprika. Refrigerate for at least 30 minutes.
Prepare the breading by whisking together flour, cornstarch, and seasonings in a bowl. Mix well.
Bread the chicken by dredging each piece in the flour mixture, ensuring thorough coverage. For extra crunch, dip back in buttermilk and re-dredge.
Fry the chicken in hot oil at 350°F in small batches until golden brown, about 4-5 minutes each.
Drain the fried chicken on a wire rack to keep it crispy. Serve with your choice of dipping sauces.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 500IUCalcium: 80mgIron: 2mg

Notes

You can easily adapt this recipe by swapping proteins or adjusting spice levels to fit your preferences.

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