Instant Pot Buffalo Chicken Pasta

Check out this spicy, creamy, tangy buffalo chicken pasta Instant Pot recipe! When I’m scrambling to get something good on the table, this is a go-to choice that leaves everyone coming back for more.

Learn to master the Instant Pot! New Instant Pot Master Class. [learn more]

Combining chicken, cheese, pasta, and bacon creates a meal that everyone will love. This one-pot meal is perfect for a weeknight dinner, late-night study session or weekend tailgate.

Want to amp up the spiciness? Add a generous dusting of crushed red pepper flakes at the end. Want to amp up the nutrition? Grate a medium-sized zucchini and mix in with the cream cheese mixture….I promise I won’t tell if you don’t!

Do you have cooked chicken laying around? Shred up about 1 1/2 cups, mix with 2 tbsp hot sauce and go straight to instruction number 6. You’ll have dinner on the table in less than 30 minutes.

Check out this spicy, creamy, tangy buffalo chicken pasta.

Ingredients:

• 1 lb chicken breasts
• 1/3 cup Buffalo-style hot sauce, divided
• 1 + 2 cups water, divided
• 1 cup ranch or blue cheese dressing
• 6 oz cream cheese, softened
• 1 12-16 oz box Gemelli, penne or other short pasta
• 1 cup shredded Mexican blend cheese
• 4 pieces of bacon, crumbled

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 function*. Use the +/- keys 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 function*. Use the +/- keys 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.

*The MANUAL and PRESSURE COOK buttons are interchangeable.