Instant Pot® Buffalo Chicken Pasta

Recipe View 2 mins Engage Sauté Mode: Turn on your Instant Pot® and select the Sauté function. Add the butter, allowing it to melt completely. (2 minutes)

Recipe View 5 mins Sauté Chicken and Onions: Add the bite-sized chicken and chopped onion to the melted butter. Sauté until the chicken is lightly browned, stirring occasionally. Hit 'Cancel' to stop the Sauté function. Remove the chicken-onion mixture with a slotted spoon and set aside. (5 minutes)

Recipe View 3 mins Deglaze and Add Pasta: Pour the chicken stock into the pot. Use a wooden or plastic spoon to scrape the bottom, loosening any browned bits to prevent burning. Stir in the penne pasta, salt, and garlic powder. (3 minutes)

Recipe View 2 mins Layer Ingredients: Without stirring, layer the cream cheese cubes, chicken-onion mixture, and Buffalo wing sauce on top of the pasta. (2 minutes)

Recipe View 17 mins Pressure Cook: Close and lock the lid of the Instant Pot. Select high pressure and set the timer for 5 minutes. Allow approximately 12 minutes for the pressure to build. (17 minutes)

Recipe View 5 mins Quick Release: Carefully release the pressure using the quick-release method according to the manufacturer's instructions. (5 minutes)

Recipe View 3 mins Stir in Cheese: Unlock and remove the lid. Add the mozzarella cheese to the pot. Stir until the cream cheese and mozzarella have completely blended into the sauce, creating a creamy consistency. (3 minutes)

Recipe View 3 mins Thicken and Serve: Let the pasta sit in the pot for about 3 minutes to allow the sauce to thicken to your desired consistency. Garnish each serving with crumbled blue cheese. (3 minutes)