Instant Pot Buffalo Chicken Pasta
An easy recipe for buffalo chicken pasta made in the Instant Pot.
Servings: 6 servings
Calories: 506kcal
Equipment
- Pressure Cooker
Ingredients
- 2 tablespoon olive oil
- 1 lb boneless skinless chicken breasts sliced into bite-sized pieces
- 1 ½ cups chicken broth
- 1 cup milk
- ⅓ cup hot sauce such as Frank's
- 8 ounces elbow macaroni
- 4 ounces cream cheese diced
- 1 ½ cups shredded cheddar cheese
- ¼ cup ranch dressing
- blue cheese crumbles, for topping
- diced green onion, for topping
Instructions
- Turn the Instant Pot on to the saute/brown function.
- Add the olive oil. Once hot, add the chicken and cook until browned. It does not need to be cooked all the way through.
- Turn the saute/brown function off.
- Add the chicken broth, milk, hot sauce, pasta, and cream cheese, in that order. Don't stir.
- Place the lid on the pressure cooker and make sure the pressure valve is closed. Cook on HIGH pressure for 5 minutes.
- Do a quick release of pressure, which means to immediately turn the pressure valve to open to release the steam. BE CAREFUL doing this and do it slowly. I like to place a kitchen towel over the valve so the steam does not go straight to the ceiling or cabinets.
- Stir to combine the ingredients.
- Add the cheddar cheese and ranch dressing, stirring well to combine.
- Serve topped with blue cheese crumbles and chopped green onion.
- Enjoy!
Nutrition
Calories: 506kcal | Carbohydrates: 32g | Protein: 30g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 101mg | Sodium: 1040mg | Potassium: 549mg | Fiber: 1g | Sugar: 4g | Vitamin A: 596IU | Vitamin C: 15mg | Calcium: 248mg | Iron: 1mg