Instant Pot Buffalo Chicken Pasta

5 from 3 votes

This creamy Instant Pot Buffalo chicken pasta is comfort food perfected. If you're a Buffalo chicken lover, you'll go nuts over this pasta.

Prep Time15

Cook Time25

Additional Time to Pressurize15

Total Time55

Course: Pressure Cooker or Instant Pot

Cuisine: American

Servings:

1 teaspoon olive oil
1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces, about ¾ inch
½ cup diced yellow onion (1 small onion)
1 stalk celery, diced small
¼ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
1 clove garlic, minced
3 cups low-sodium chicken broth (see note)
1 can (28 oz.) diced tomatoes, undrained (no-salt-added, if possible)
⅓ cup hot pepper sauce, such as Frank’s RedHot
12 oz. whole wheat rotini, uncooked (regular pasta is fine, too)
4 ounces cream cheese, cut into cubes
¾ cup blue cheese dressing
2 cups shredded mozzarella cheese
crumbled blue cheese for garnishing, optional
green onions for garnishing, optional

Heat Instant Pot (6 qt.) 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..
1 teaspoon olive oil, 1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces, about ¾ inch, ½ cup diced yellow onion, 1 stalk celery, diced small, ¼ teaspoon kosher salt, ⅛ teaspoon coarsely ground black pepper
Add garlic and cook for 1 minutes or until garlic is fragrant.
1 clove garlic, minced
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.
3 cups low-sodium chicken broth, 1 can (28 oz.) diced tomatoes, undrained, 12 oz. whole wheat rotini, uncooked, ⅓ cup hot pepper sauce, such as Frank’s RedHot
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.
4 ounces cream cheese, cut into cubes, ¾ cup blue cheese dressing, 2 cups shredded mozzarella cheese
Serve topped with blue cheese crumbles and green onions.

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 baking dish, 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.

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