Instant Pot Buffalo Chicken Pasta

🧂 Ingredients

• 1 tablespoon cooking oil
• 1/3 cup onion

  diced
• 1/4 cup celery

  diced
• 1 clove garlic

  minced
• 1/2 pound boneless skinless chicken breast

  chopped
• 1/2 pound dried penne
• 1 can chopped tomatoes 15oz
• 1/3 cup buffalo sauce
• 2/3 cup water
• 4 ounces cream cheese

  softened and cubed
• 1/2 cup mozzarella cheese

  shredded
• 1/4 cup blue cheese dressing
• 1/2 teaspoon red pepper flakes

  optional

Instructions

• 1 Heat the oil in the Instant Pot on sauté mode. Once melted, add the onion and
  celery and sauté for 3 minutes. Add the chicken and saute for another 3 minutes,
  stirring occasionally. Then add the garlic and saute another minute.
• 2 Pour in the dried penne, then pour the tomatoes and buffalo sauce on top of the
  pasta. Don’t stir. Pour the water down the side of the pot so it flows under the
  pasta. Tip: using warm water will speed up the pressurizing time.
• 3 Close the lid and set the valve to sealing. Press the pressure cook or manual
  button and set to cook for 8 minutes on high pressure. When the time is up, do a
  quick release of the pressure.
• 4 Open the lid and stir the pasta. Add the cream cheese, mozzarella, and blue
  cheese dressing. Stir until the cheeses are melted and incorporated.
• 5 Let it sit on Keep Warm for about 5 minutes, until the sauce is thickened. Serve
  while hot. Garnish with red pepper flakes, if desired.

Nutrition Info