Buffalo Chicken Pasta

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Ingredients
  • 1 lb chicken breasts
  • 1/3 cup Buffalo-style hot sauce
  • 3 cups Water
  • 1 cup ranch
  • 6 ounces cream cheese
  • 12-16 ounces gemelli
  • 1 cup Mexican blend cheese
Instructions
  • Place chicken in a medium bowl and coat with 2 tbsp Buffalo sauce.
  • Pour 1 cup water in the Instant Pot. Add coated chicken in one even layer.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 10 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pressure cooker to a cutting board and shred, reserving juices.
  • In a medium bowl, mix together remaining hot sauce, cream cheese and ranch dressing until smooth, then mix in shredded chicken.
  • Add remaining 2 cups of water to reserved juices in pot. Add pasta and stir.
  • Top with chicken mixture in an even layer--do not stir. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 4 minutes.
  • When the time is up, quick-release the remaining pressure and stir until thickened.
  • Spread mixture in a shallow casserole or baking dish and top with shredded cheese.
  • Set the pan under the broiler until cheese just begins to brown, 3-5 minutes.
  • Top with bacon and serve.
Notes
  • *If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.
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