Instant Pot Buffalo Chicken Pasta
Ingredients
The pasta
-
3 ½
cups
Chicken Broth, low sodium
-
1
(12 oz) box
Farfalle Pasta (Bow Tie)
-
½
cup
Celery, diced (optional)
The chicken
-
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
The creamy elements
-
8
oz
Cream Cheese, cubed
-
½
cup
Prepared Blue Cheese or Ranch Dressing
-
1
cup
Cheddar Cheese, shredded
Instructions
- Pour the chicken broth into the Instant Pot.
- Add the pasta and spread it evenly.
- Place the cream cheese cubes and diced celery on top of the pasta without stirring.
- Add the chicken pieces on top of the cream cheese and pasta.
- Pour the buffalo hot wing sauce over everything without stirring.
- Seal the lid and set the steam release knob to the sealing position.
- Select the Pressure Cook/Manual setting and cook on high pressure for 6 minutes.
- After cooking, perform a quick release of the pressure.
- Once the pressure is released, remove the chicken and shred it.
- Stir the pasta mixture until the cream cheese is fully incorporated.
- Return the shredded chicken to the pot and stir in the cheddar cheese.
- Add the blue cheese or ranch dressing and stir, or use it as a garnish.
- Garnish with green onion and extra hot wing sauce if desired.
Nutrition Facts (estimated)
Servings
6
Calories
596
Total fat
28g
Total carbohydrates
46g
Total protein
38g
Sodium
800mg
Cholesterol
100mg
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