Ingredients
- 12 ounces bow tie pasta (or penne pasta)
- 5 cups chicken broth
- 8 ounces cream cheese, cubed into 6 chunks
- 1 /2 cup diced yellow onion
- 1/2 cup diced celery
- 1 (14.5 ounce) can diced tomatoes
- 1–pound boneless, skinless chicken breasts (about 2 breasts), sliced in half lengthwise
- 1/2 cup buffalo sauce
- 1/4 teaspoon pepper
- 1 cup shredded sharp cheddar cheese
- Optional garnish: additional drizzle of buffalo sauce or ranch, blue cheese crumbles, chopped green onions
Instructions
- Add the uncooked pasta and chicken broth to the instant pot and flatten the pasta into an even layer so it’s all equally immersed in the broth
- Place the cream cheese cubes over the pasta, and then layer the diced onion, diced celery and diced tomatoes over the pasta. Then place the chicken on top of the vegetables and sprinkle the pepper over them
- Pour the buffalo sauce into the instant pot over the chicken. Do not stir it, you want to keep the pasta on the bottom and chicken on the top
- Put the lid on the instant pot and set the valve to “sealing”. Cook on manual high pressure for 6 minutes
- Once done, do a quick release and set the instant pot to sauté mode. Transfer the chicken to a cutting board or plate and add the shredded cheese to the instant pot (and additional vegetables if using – see notes)
- Shred the chicken with two forks and add back into the instant pot. Stir the chicken and cheese into the pasta and continue stirring until all of the cream cheese chunks are incorporated and the sauce is smooth
- Serve and top with optional garnishes
Notes
- Slicing the chicken breast lengthwise helps it cook quicker and shred easily
- For extra veggies, add 1 cup shredded carrots or 1 cup diced red bell pepper when you add in the shredded cheese
- If you’d like to cook 1 pound (16 ounces) of pasta, increase the broth from 3.5 cups to 4 cups