Instant Pot Buffalo Chicken Pasta
Instant Pot Buffalo Chicken Pasta is zesty, rich, and delicious! The flavor is like that of Buffalo Chicken Wings, only in a bowl of creamy, cheesy pasta! This pressure cooker Buffalo Chicken Pasta is easy to make, and is great for a weeknight meal, or for a Game Day party!
Servings: 6
Ingredients
- 3 ½ cups Chicken Broth, low sodium
- 1 (12 oz) box Farfalle Pasta (Bow Tie)
- 8 oz Cream Cheese, cubed
- ½ cup Celery, diced (optional)
- 2 Chicken Breasts, boneless/skinless cut in half crossways (or 3 cups cooked shredded chicken)
- ⅓ cup Buffalo Hot Wing Sauce (such as Frank's Red Hot) plus extra for garnish
To Finish
- ½ cup Prepared Blue Cheese or Ranch Dressing
- 1 cup Cheddar Cheese, shredded
- Green Onion, for garnish
Instructions
- Pour the chicken broth into the pot.
- Pour in the pasta and even out the layer.
- Dot the cubes of cream cheese and celery evenly over the pasta, do not stir.
- Place the chicken breast pieces on top of the cream cheese/pasta (If using cooked chicken, add it after pressure cooking).
- Pour the buffalo hot wing sauce over the chicken & pasta/cream cheese. Do not stir.
- Place the lid on the pot and lock into place, setting the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button, or dial, then the +/- button or dial to select 6 minutes. High Pressure.
- When the cook time has ended, do a Quick Release of the pressure. When the pin in the lid drops down, open the lid and remove the chicken to a plate. Stir the pasta mixture well until the cream cheese lumps have mixed in.
- Shred the chicken with two forks and add back into the pot.
- Add the cheese and stir.
- Add the blue cheese or ranch dressing and stir (or just use it as a garnish at the end).
- Garnish with green onion and extra hot wing sauce or dressing, if desired.
Nutrition
Calories: 596kcal
