Instant Pot® Buffalo Chicken Pasta

Ingredients

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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