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!!
Servings 6
Calories 471kcal
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
- Cut chicken into tiny bite sized pieces and add to Instant Pot along with sauce, ranch mix, seasonings and noodles
- Top with broth, cover and set to high pressure for 8 minutes
- Allow 5 minute natural pressure release when done and then to a quick release
- Stir in cheese, cream cheese and cornstarch slurry until smooth and melted
Nutrition
Calories: 471kcal | Carbohydrates: 35g | Protein: 31g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 109mg | Sodium: 1285mg | Potassium: 598mg | Fiber: 1g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 15.8mg | Calcium: 191mg | Iron: 1.5mg