Pressure Cooker Buffalo Chicken Pasta

Serves 6 in about 30 minutes. The pot starts with cream cheese, then onion.

Ingredients

• 3 ½ cups chicken broth, low sodium
• 1 (12 oz) box farfalle pasta (bow tie)
• 8 oz cream cheese, cubed
• ½ cup celery, diced (optional)
• 2 chicken breasts, boneless/skinless cut in half crossways (or 3 cups cooked shredded chicken)
• ⅓ cup buffalo hot wing sauce plus extra for garnish
• ½ cup prepared blue cheese or ranch dressing
• 1 cup cheddar cheese, shredded
• Green onion, for garnish

Method

1. Tip in the chicken broth into the pot.
2. Tip in the pasta and even out the layer.
3. Dot the cubes of cream cheese and celery evenly over the pasta, do not stir.
4. Set the chicken breast pieces on top of the cream cheese/pasta (If using cooked chicken, add it after pressure cooking).
5. Tip in the buffalo hot wing sauce over the chicken & pasta/cream cheese. Do not stir.
6. Set the lid on the pot and lock into place, setting the steam release knob to the Sealing position.
7. Press the Pressure Cook/Manual button, or dial, then the +/- button or dial to select 6 minutes. High Pressure.
8. When the cook time has ended, do a Quick Release of the pressure. When the pin in the lid drops down, open the lid and remove the chicken to a plate. Mix the pasta mixture well until the cream cheese lumps have mixed in.
9. Shred the chicken with two forks and add back into the pot.
10. Stir in the cheese and stir.
11. Stir in the blue cheese or ranch dressing and stir (or just use it as a garnish at the end).
12. Garnish with green onion and extra hot wing sauce or dressing, if you want it.

More instant pot ideas are in the instant pot collection.