Instant Pot® Buffalo Chicken Pasta


  • 2 tablespoons salted butter
  • 1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
  • ½ medium onion, finely chopped
  • 3 ½ cups chicken stock
  • 1 (16 ounce) package penne pasta
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 (8 ounce) package cream cheese, cubed
  • ⅓ cup Buffalo wing sauce
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons crumbled blue cheese, or to taste
  • Directions

  • 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

    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.

  • Step 4

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

  • Step 5

    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 6

    Garnish servings with blue cheese.

  • Cook's Note:

    You can use margarine instead of butter. For even more of a kick, you can increase the Buffalo sauce to 1/2 cup.

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