Pressure Cooker Buffalo Chicken Pasta
This easy and flavorful one pot pressure cooker meal is a favorite in our family. It only takes about 45 minutes to make this Pressure Cooker Buffalo Chicken Pasta recipe.
Ingredients
- 1 lb chicken breast boneless, skinless
- 1 cup Buffalo Wing Sauce I use Frank's
- 4 teaspoons butter sliced into pats
- 3 cups water divided
- 16 oz pasta I use pene but elbows or medium shells would work too
- 8 oz cream cheese cut into chunks
- 1 cup Ranch dressing have extra to drizzle over each serving if desired
- 6 oz shredded Mexican cheese blend
- 3 oz real bacon bits
Instructions
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Place the chicken in the bottom of the pressure cooker.
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Pour the Buffalo wing sauce and 1 cup of water over top of the chicken.
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Place the pats of butter on top.
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Place the lid on the pressure cooker. Set to high pressure for 14 minutes.
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Once the cooking time is over, do a quick release, about 2 minutes.
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Remove the chicken to a plate and shred it.
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Add the uncooked pasta to the pressure cooker.
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Next add the shredded chicken, followed by the cream cheese and Ranch dressing.
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Add the remaining 2 cups of water, don't stir.
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Replace the lid and set to high pressure for 4 minutes.
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When the cooking time is done, do a quick release.
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Stir the contents with a wooden spoon to combine the ingredients.
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Top with the cheese and bacon bits.
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If you have a Foodi, use the crisper lid and air crisp at 400° F for 1-2 minutes to melt the cheese.
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Serve and drizzle Ranch dressing over each serving if desired
Recipe Notes
- Chicken can be fresh or frozen.
- Water is divided 1 cup and 2 cups
- You can cook and chop 3 slices of bacon instead of using real bacon bits.
- It takes about 10 minutes for the pressure cooker to reach pressure before it starts cooking.
- It takes about 2 minutes to do a quick pressure release.