Buffalo Chicken Pasta

INSTRUCTIONS

1. Place chicken in a medium bowl and coat with 2 tbsp Buffalo sauce.
2. Pour 1 cup water in the Instant Pot. Add coated chicken in one even layer.
3. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 10 minutes.
4. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
5. Carefully remove the chicken from the pressure cooker to a cutting board and shred, reserving juices.
6. In a medium bowl, mix together remaining hot sauce, cream cheese and ranch dressing until smooth, then mix in shredded chicken.
7. Add remaining 2 cups of water to reserved juices in pot. Add pasta and stir.
8. Top with chicken mixture in an even layer--do not stir. Secure the lid, making sure the vent is closed.
9. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 4 minutes.
10. When the time is up, quick-release the remaining pressure and stir until thickened.
11. Spread mixture in a shallow casserole or baking dish and top with shredded cheese.
12. Set the pan under the broiler until cheese just begins to brown, 3-5 minutes.
13. Top with bacon and serve.