Instant Pot Chicken Broccoli Mac And Cheese
1 lb ground chicken breast * 1 lb elbow macaroni * 4.5 cups chicken broth * 10 oz Velveeta cheese * 4 oz shredded cheddar cheese * 10 oz frozen chopped broccoli * 1 cup french onion sour cream dip (I use Heluva Good. You could use regular sour cream but I like that this one adds to the flavor of the dish.) * 3 tsp onion powder (divided into 1 tsp and 2 tsp) * 3 tsp garlic powder (divided into 1 tsp and 2 tsp) * 3 tsp Italian seasoning (divided into 1 tsp and 2 tsp) * olive oil
Cover the bottom of the Instant Pot with a thin layer of olive oil. Set Instant Pot to saute and brown the ground chicken, adding in 1 tsp of onion powder, 1 tsp of garlic powder and 1 tsp of Italian seasoning. Once the chicken is cooked and turning white, add the elbow macaroni, chicken broth, 2 tsp onion powder, 2 tsp garlic powder, and 2 tsp Italian seasoning to the Instant Pot. Make sure the noodles are covered by the broth as best as possible. Add the broccoli to the Instant Pot. Set the Instant Pot to manual high pressure and cook for 8 minutes. When the Instant Pot has finished cooking, do a quick pressure release. Add the Velveeta cheese, shredded cheddar cheese and french onion sour cream dip into the Instant Pot. Set Instant Pot to saute and cook until the cheeses and sour cream are blended thoroughly. Serve immediately.