Instant Pot Buffalo Chicken Pasta

You’ve been asking and I’m finally delivering! One of the most made recipes on the blog, Slow Cooker Buffalo Chicken Pasta, has been converted to the Instant Pot! So cheesy, spicy and delicious.. and now, quick!!

What family doesn’t love creamy, dreamy and cheesy pasta? Add a little kick of buffalo sauce and you’d think I’d offered mine a trip to Disneyland!  We love buffalo flavored anything around here and this pasta is at the top of the list.  I’ve been making my slow cooker version for years now and figured it was time to test it out for the Instant Pot given 1. that I get a lot of questions about it and 2. that sometimes I don’t plan ahead.  If you follow along here then you know it took me awhile to become a fan of the Instant Pot, but now that I have one of my favorite things to use it for is pasta.  I’m too impatient watching the stove waiting for water to boil, so I love the convenience of throwing everything in the pressure cooker and being able to walk away.

How do you cook pasta in an Instant Pot?

It’s pretty easy, to be honest, if you remember a couple of things:

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• make sure the pasta is covered to about 1/2 inch over with liquid
• Set the cook time for about 1/2 the time of cooking the pasta on the stove, adapting to any additional items in the pot
• Any meat or veggies will need to be cut up into small quick cooking pieces or will need to be precooked

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Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

You've been asking and I've finally got it for you! One of my most made recipes, Slow Cooker Buffalo Chicken Pasta, has been converted to the Instant Pot! So cheesy, spicy and delicious.. and now, quick!! 

Course: Main Course

Cuisine: American

Servings: 6

Calories: 471 kcal

Author: Slow Cooker Gourmet

Ingredients

• 1 pound boneless skinless chicken breasts
• 4 cups chicken broth
• 1/2 cup buffalo wing sauce
• 1 tablespoon ranch dressing mix
• 1/2 teaspoon garlic powder
• 1/4 teaspoon celery salt
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 ounces rotini pasta noodles
• 8 ounces cream cheese
• 1 cup shredded sharp cheddar
• 1 tablespoon corn starch + 1 tablespoon water whisked together until smooth

Instructions

1. Cut chicken into tiny bite sized pieces and add to Instant Pot along with sauce, ranch mix, seasonings and noodles

2. Top with broth, cover and set to high pressure for 8 minutes

3. Allow 5 minute natural pressure release when done and then to a quick release

4. Stir in cheese, cream cheese and cornstarch slurry until smooth and melted

Nutrition Facts

Amount Per Serving

Calories 471 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 12g 60%

Cholesterol 109mg 36%

Sodium 1285mg 54%

Potassium 598mg 17%

Total Carbohydrates 35g 12%

Dietary Fiber 1g 4%

Sugars 2g

Protein 31g 62%

Vitamin A 15%

Vitamin C 19.2%

Calcium 19.1%

Iron 8.2%

* Percent Daily Values are based on a 2000 calorie diet.