Instant Pot Buffalo Chicken Pasta
Instant Pot Buffalo Chicken Pasta is a pressure cooker recipe made for buffalo lovers! It's a rich and creamy one pot chicken pasta dinner full of spice and fantastic buffalo flavor. This recipe is made without cream cheese and can be made as mild or as hot as you'd like!
Servings: 6
Calories: 363kcal
Equipment
Ingredients
- 1 lb chicken diced
- 1 cup onion diced
- 1 carrot grated
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup buffalo sauce
- 2 garlic cloves minced
- 16 oz pasta preferably short pasta
- 4 ½ cups chicken broth
- ½ ranch seasoning packet
- 2 cups whole milk or heavy cream *see notes
- 1 ½ cups sharp cheddar cheese shredded
- 1 cup colby jack cheese shredded
- 2 tablespoon cornstarch + ¼ cup water
- dried parsley to garnish
- blue cheese crumbles to garnish
- ranch dressing to garnish
Instructions
- Set the Instant Pot to saute for 5 minutes. Add 2 tablespoons of olive oil and diced chicken, onion, salt, and black pepper. Saute, stirring frequently, until chicken is browned. Add carrots and minced garlic during the last minute.
- Add buffalo sauce and deglaze until there are no stuck bits of chicken on the bottom.
- Pour pasta, chicken broth, and ranch seasoning into the pot. Do not stir. Close and seal the lid. Set to pressure cook (manual) on high for 4 minutes (see notes on pasta cooking times).
- Complete a controlled quick release of pressure when done. Stir ingredients well. Wait 2 minutes, then slowly pour in milk and cream. Add cheese 1 cup at a time, stirring well between additions until cheese is melted.
- To thicken sauce, mix 2 tablespoons of cornstarch with ¼ cup of cold water until smooth. Pour into the pasta and set to saute. Bring to a boil for 1 minute, then turn off saute. Mix well and let cool for 10 minutes before serving. Sauce will continue to thicken upon standing.
- Serve garnished with fresh parsley, blue cheese crumbles and a drizzle of ranch dressing or buffalo sauce if desired.
Notes
Pasta cooking time: This cook time is for my brand of rigatoni used. Alter the pressure cooking time for your brand, pasta shape, and desired tenderness. Take the cook time on the box and divide it in half. Use this time for tender pasta. For al dente pasta, subtract 1 or 2 minutes and use that time.
Nutrition
Serving: 8oz | Calories: 363kcal | Carbohydrates: 13g | Protein: 23g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 2402mg | Potassium: 558mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2711IU | Vitamin C: 9mg | Calcium: 477mg | Iron: 2mg
