Submitted by  Jill S.

Ingredients:

• 1 pound frozen chicken tenders – approx 6
• 3 cups rigatoni Pasta – uncooked
• 3 cups chicken stock
• 1 small onion chopped
• 3 ribs celery chopped
• 4 large carrots peeled and chopped
• 2/3 cup hot wing sauce
• 1 tablespoon ranch seasoning
• ½ cups light whipped cream cheese
• 1 cup shredded sharp cheddar
• 1 cup shredded Light Jarlesburg or Swiss Cheese or Mozzarella
• 1/2 cup Feta cheese or Gorgonzola cheese

Preparation:

• Place the tenders, pasta, stock, celery, onions, carrots, wing sauce and ranch seasoning into the pressure cooker.
• Stir and secure the pressure cooker lid.
• Press the rice function and set timer for 10 minutes.
• When cook time is complete, open and stir in the cream cheese till dissolved.
• Add the cheddar, Swiss and Feta and again stir till dissolved.