Instant Pot Buffalo Chicken Pasta is zesty, rich, and delicious! The flavor is like that of Buffalo Chicken Wings, only in a bowl of creamy, cheesy pasta! This pressure cooker Buffalo Chicken Pasta is easy to make, and is great for a weeknight meal, or for a Game Day party!

Instant Pot Buffalo Chicken Pasta Buffalo chicken wings are one of the most popular chicken appetizers out there. It’s hard to resist that spicy sauced wing, dipped in a creamy blue cheese or ranch dressing! How about having those wonderful flavors in a pasta dish?!

We love this Instant Pot pasta recipe! The flavors are amazing, and the chicken is tender and perfectly cooked.

This is a delicious dump and start Instant Pot® one pot meal. You can make this pressure cooker Buffalo chicken pasta on a weeknight and have it on the table in 30 minutes! It’s so nice to have a quick Instant Pot meal that has so much flavor!

There is a little cheese added at the end to really make this Instant Pot Buffalo Chicken Pasta rich and creamy. You can omit this if you are wanting to cut calories.

I do recomment keeping the cream cheese in as that is the creamy element. You can find 1/3 reduced fat cream cheese, so that will make it less calorie laden!

You can control how spicy it is by how much of the hot wing sauce you use. I like to use 1/3 of a cup, with more for a garnish. That gives it a nice kick. Just like the Buffalo Hot Wings!

If you are wary, you can start with 1/4 of a cup of the hot wing sauce. That will still give you the flavor and just a slight kick.

4.6 from 5 votes Print Instant Pot Buffalo Chicken Pasta Prep Time 10 mins Cook Time 6 mins Total Time 30 mins Instant Pot Buffalo Chicken Pasta is zesty, rich, and delicious! The flavor is like that of Buffalo Chicken Wings, only in a bowl of creamy, cheesy pasta! This pressure cooker Buffalo Chicken Pasta is easy to make, and is great for a weeknight meal, or for a Game Day party!

Course: pasta Cuisine: American Keyword: pressure cooker buffalo chicken pasta recipe Servings : 6 Calories : 596 kcal Author : Sandy Clifton Ingredients 3 1/2 cups Chicken Broth, low sodium

1 (12 oz) box Farfalle Pasta (Bow Tie)

8 oz Cream Cheese, cubed

1/2 cup Celery, diced (optional)

2 Chicken Breasts, boneless/skinless cut in half crossways (or 3 cups cooked shredded chicken)

1/3 cup Buffalo Hot Wing Sauce (such as Frank's Red Hot) plus extra for garnish To Finish 1/2 cup Prepared Blue Cheese or Ranch Dressing

1 cup Cheddar Cheese, shredded

Green Onion, for garnish Instructions Pour the chicken broth into the pot. Pour in the pasta and even out the layer. Dot the cubes of cream cheese and celery evenly over the pasta, do not stir. Place the chicken breast pieces on top of the cream cheese/pasta (If using cooked chicken, add it after pressure cooking). Pour the buffalo hot wing sauce over the chicken & pasta/cream cheese. Do not stir. Place the lid on the pot and lock into place, setting the steam release knob to the Sealing position. Press the Pressure Cook/Manual button, or dial, then the +/- button or dial to select 6 minutes. High Pressure. When the cook time has ended, do a Quick Release of the pressure. When the pin in the lid drops down, open the lid and remove the chicken to a plate. Stir the pasta mixture well until the cream cheese lumps have mixed in. Shred the chicken with two forks and add back into the pot. Add the cheese and stir. Add the blue cheese or ranch dressing and stir (or just use it as a garnish at the end). Garnish with green onion and extra hot wing sauce or dressing, if desired.