Instant Pot Buffalo Chicken Pasta
Cook up a creamy bowl of buffalo chicken pasta using the Instant Pot in a matter of minutes. This easy recipe requires only 10 minutes of hands-on time to prepare making it perfect for busy weeknight dinners.
- 2 tablespoon olive oil
- 1 lb boneless skinless chicken breasts cut into bite-size pieces
- 1 ½ cups chicken broth
- 1 cup milk
- ⅓ cup buffalo sauce
- 8 ounces rotini
- 4 ounces cream cheese
- 1 ½ cups shredded cheddar cheese
- blue cheese crumbles optional
- chopped green onion optional
Get out and measure your ingredients.
Add olive oil to the Instant Pot and turn on the pressure cooker to the saute setting.
Once the Instant Pot is hot, add the chicken and sauté until chicken is fully cooked.
Turn the Instant Pot off.
In this order, add the chicken broth
and cream cheese. Do no stir.
Place lid on Instant Pot.
Close the pressure valve. Cook on high pressure for 5 minutes. When the cook time is use QUICK RELEASE right away.
When pressure is released, open lid.
Stir ingredients together.
Add shredded cheese and stir until combined.
If you choose, top with crumbled blue cheese and green onions.
Enjoy every bite!
Calories: 474kcal | Carbohydrates: 32g | Protein: 31g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 967mg | Potassium: 519mg | Fiber: 1g | Sugar: 4g | Vitamin A: 627IU | Vitamin C: 5mg | Calcium: 283mg | Iron: 1mg