INSTANT POT BUFFALO CHICKEN PASTA RECIPE
Updated: Feb 10, 2023
INGREDIENTS:
1 lb. chicken breasts
1/3 cup Buffalo-style hot sauce divided
3 cups Water divided
1 cup ranch or blue cheese dressing
6 ounces of cream cheese softened
12-16 ounces gamely or penne or other short pasta 1 box
1 cup Mexican blend cheese shredded
COOKING PROCESS:
In a medium bowl, add the chicken and 2 tbsp of the Buffalo sauce.
Put 1 cup of water in the pressure cooker. Stack the coated chicken in a single layer.
Choose between the MANUAL or PRESSURE COOK function* using the display screen. Set the Instant Pot for 10 minutes using the +/- buttons.
Allow the pressure to naturally release for five minutes after the allotted time has passed, then quickly remove the remaining pressure.
Remove the chicken from the pressure cooker with care, place it on a chopping board, and shred it while saving the liquids.
Shredded chicken is added after the remaining spicy sauce, cream cheese, and ranch dressing are thoroughly combined in a medium bowl.
Reserving juices in a saucepan, add the remaining 2 cups of water. Pasta is added; stir.
Don't stir as you add the chicken mixture on top in an equal layer. Make sure the vent is closed and secure the lid.
Choose between the MANUAL or PRESSURE COOK function* using the display screen. Set the Instant Pot for 4 minutes using the +/- buttons.
The remaining pressure should be quickly released after the allotted time, then stir until thickened.
Spread the mixture in a shallow baking dish or casserole and sprinkle with cheese shavings.
For 3-5 minutes, place the pan under the broiler until the cheese just starts to brown.
Serve after adding bacon on top.
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