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Instant Pot Buffalo Chicken Mac & Cheese

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2 Boneless Skinless Chicken Breasts, cut into 1/2-inch pieces
1 Tsp Salt
1 Tsp Black Pepper
1 Tsp Garlic Powder
8 oz Whole Wheat Elbow Macaroni, uncooked
1 1/2 Cups Low Sodium Chicken Broth
1 1/2 Cups Cheddar Cheese, shredded
1/3 Cup Non-Fat Plain Greek Yogurt
1/2 Cup Frank's Hot Sauce
Blue Cheese Crumbles, for topping, optional


  1. Slice the chicken. Add to a bowl and season with the salt, pepper, and garlic powder. Toss to coat.
  2. Turn on the sauté function of the Instant Pot. Add a small amount of avocado or coconut oil. Add the chicken and cook until cooked through.
  3. Turn off the sauté function, remove the chicken, and set aside.
  4. Add the uncooked pasta and the broth to the Instant Pot. Add the chicken on top of the noodles. Cover and cook on high pressure for 2 minutes. Then quick release the pressure until the pins drops.
  5. Remove the lid and add the cheddar cheese. Stir until melted.
  6. Add the hot sauce and yogurt and stir to combine.
  7. Serve warm. Add crumbled blue cheese on top, if desired.
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