Instant Pot® Buffalo Chicken Pasta

Cooked in an Instant Pot®, this Buffalo chicken pasta dinner has a creamy, cheesy sauce that will delight the entire family.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 471 Calories

Ingredients

• 1 cup shredded mozzarella cheese
• 1 (16 ounce) package penne pasta
• 1 (8 ounce) package cream cheese, cubed
• 2 tablespoons salted butter
• 2 tablespoons crumbled blue cheese, or to taste
• 0.5 teaspoon salt
• 0.25 teaspoon garlic powder
• 3.5 cups chicken stock
• 1.5 pounds skinless, boneless chicken breast, cut in bite-sized pieces
• 0.5 medium onion, finely chopped
• 0.33333334326744 cup buffalo wing sauce

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken and onion to the melted butter and saute until chicken is browned, about 5 minutes. Hit Cancel. Remove chicken-onion mixture with a slotted spoon and set aside.

Step 2

Add chicken stock to the pot. Scrape the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in penne, salt, and garlic powder. Layer the following ingredients on top of the pasta, without stirring: cream cheese cubes, chicken-onion mixture, then Buffalo sauce.

Step 3

Add mozzarella cheese to the pot. Stir until cream cheese and mozzarella have completely blended into the sauce. Let pasta sit in the pot until sauce has thickened, about 3 minutes.

Step 4

Garnish servings with blue cheese.

Step 5

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 6

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow about 12 minutes for pressure to build.