Ingredients

• 1 lb boneless, skinless chicken, cut into 1-inch pieces
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground mustard
• Black pepper to taste
• 1 lb dry elbow macaroni or small shells
• 4 cups water
• 3 Tbsp unsalted butter
• 1 1/2 cups milk (dairy or non-dairy)
• 1 1/2 cups shredded part-skim mozzarella
• 1 cup shredded sharp cheddar
• 1/3 cup sour cream
• 1/2 cup buffalo hot sauce
• Chopped parsley and red pepper flakes to serve (optional)

Instructions

1. Set the Instant Pot to sauté. While it heats, toss the chicken with the salt, pepper, garlic powder, onion powder, and ground mustard. Add the olive oil to the hot pot.
2. Add the seasoned chicken and sauté until slightly browned and no longer pink but not cooked through, about 1–2 minutes. Cancel sauté and scrape up any stuck-on bits.
3. Add the uncooked pasta and 4 cups of water. Close the lid, set the valve to seal, and pressure cook on High for 5 minutes. Quick release.
4. Open the lid and switch to sauté. Add the butter, shredded cheeses, milk, sour cream, and buffalo sauce. Stir from the bottom up until the cheese is melted and the pasta is coated. Add a splash more milk for a creamier sauce.
5. Season to taste and serve warm, topped with parsley and red pepper flakes if you like.

Notes: Chicken thighs work as well as breasts. Pick a buffalo sauce with the heat you want (Frank's, or Whole Foods 365 for milder).

Per serving: 479 calories, 29g protein, 46g carbs, 19g fat.

Adapted from 31Daily.