1. 1. Saute the Chicken: Set your Instant Pot to the “Saute” function. Add the olive oil. Once hot, add the cubed chicken breasts, garlic powder, onion powder, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 3-5 minutes. It doesn’t need to be cooked through at this stage.

2. 2. Deglaze the Pot: Pour in the chicken broth. Use a wooden spoon or silicone spatula to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice and adds flavor.

3. 3. Add Pasta and Buffalo Sauce: Stir in the elbow macaroni. Make sure the pasta is mostly submerged in the liquid. Pour the buffalo sauce over the pasta. Do NOT stir the pasta and sauce into the broth; layer them on top to help prevent sticking.

4. 4. Pressure Cook: Secure the lid on your Instant Pot and make sure the venting knob is set to the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 4 minutes on High Pressure.

5. 5. Quick Release and Stir in Dairy: Once the cooking cycle is complete, perform a quick release by carefully turning the venting knob to the “Venting” position. Once all the steam has escaped and the float valve has dropped, open the lid. Stir in the milk and softened cream cheese until smooth and fully incorporated. The mixture will look a bit soupy at first, but don’t worry, it will thicken.

6. 6. Melt the Cheeses: Add the shredded cheddar cheese and Monterey Jack cheese to the pot. Stir continuously until all the cheese is melted and the sauce is creamy and smooth. The residual heat from the pot will be enough to melt the cheese perfectly.

7. 7. Serve and Garnish: Ladle the creamy buffalo chicken mac and cheese into bowls. Garnish with fresh chopped chives or green onions for a pop of color and freshness. Serve immediately and enjoy!