Add the olive oil to the pot and using a spatula, swirl to coat.
Add the onion and sautee 5 minutes.
Prep the chicken
Pat the chicken dry and trim any excess fat.
Season with salt, pepper, and GirlCarnivore Chick Fest on both sides.
Place the chicken in the instant pot and sautee both sides until brown, about 3 to 4 minutes a side.
Work in batches if necessary to not over crowd your pressure cooker.
Pressure Cook the Chicken
Baste the chicken with the barbecue sauce and gently pour the chicken broth in along the side to not disrupt the sauce on the chicken.
Cover and seal the pressure cooker.
Set the pressure cooker to 13 to 15 minutes.
Once the IP comes to pressure and cooks, allow the steam to release naturally for 10 minutes and then carefully open the lid.
Carefully remove the chicken from the instant pot and set it aside.
Prep the Macaroni and Cheese
Add the pasta to 2 cups broth left over from the chicken in the pressure cooker.
Add the chicken broth and additional water if needed to just cover the pasta.
Cook the Pasta
Pllace the lid on the instant pot and seal.
Set it to 4 minutes to cook.
Once the IP comes to pressure and cooks, immediately release the steam manually.
Make the Macaroni and Cheese
Stir the butter, Dijon mustard, salt, and garlic powder.
Add the milk.
Add the cheese in batches, stirring to melt completely until all the cheese is added.
Fold in the minced jalapeno.
Make the Shredded BBQ Chicken Mac and Cheese
Shred the chicken with 2 forks.
Stir the shredded chicken into the macaroni and cheese to combine.
Serve
Spoon out portions onto plates or bowls. Top with additional bbq chicken, scallions, cilantro, and sliced jalapeno if desired.
Notes
Black beans are a great addition to this recipe as well. Simply fold in drained and rinsed black beans with the jalapeno.Store leftovers in the fridge in an airtight container for up to 4 days.Reheat individual portions in the microwave, in 30-second bursts until heated through. Add a splash of milk or water if needed to maintain creaminess.This recipe can be placed in a foil baking pan, covered with plastic wrap and aluminum foil, and frozen up to 2 months. To cook from frozen, preheat an oven to 350 and bake until heated through, about 1 hour to 1 hour 20 minutes. Leave the foil on until the last 10 minutes of baking.