1can(28 oz.) diced tomatoes(no-salt-added, if possible)
⅓ cuphot pepper sauce, such as Frank’s
4ouncescream cheese, cut into cubes
¾ cupblue cheese dressing
2cupsshredded mozzarella cheese
Crumbled blue cheese for garnishing, optional
Green onions for garnishing, optional
Instructions
Heat Instant Pot to Sauté. Add oil, chicken, onion and celery; season with salt and black pepper Cook until chicken is no longer pink and onions are translucent, 6 to 8 minutes..
Add garlic and cook for 1 minutes or until garlic is fragrant.
Add chicken broth, diced tomatoes and hot sauce. Stir to combine, scraping all browned bits off the bottom of the pot. Add pasta, making sure pasta is submerged in liquid.
Set Instant Pot to Pressure Cook for 5 minutes. It will take about 15 minutes to pressurize. When the timer goes off, carefully quick release the pressure.
Remove lid, keeping Instant Pot on Warm. Add cream cheese, blue cheese dressing, and shredded mozzarella. Stir gently until cheese is melted. With Instant Pot remaining on Warm setting, let pasta rest for 10 minutes. It will thicken slightly.
Serve topped with blue cheese crumbles and green onions.
Video
Notes
Nutrition information does not include optional garnishes.
Amp up the vegetables: Add a diced sweet bell pepper or diced carrots when you sauté the chicken, onion, and celery.
To make ahead or turn into a freezer meal: Make as directed and then pour into a greased 9 x 13 inch pan and cover with foil. Freeze or refrigerate until ready to bake. Place cold pan in cold oven and preheat oven to 350°F. Cook for an hour, uncovering in the last 15 minutes, or until heated through. It may require slightly longer cooking time if frozen. Casserole can be thawed overnight in fridge before baking, if you prefer.