Instant Pot Buffalo Chicken Casserole
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Servings: 6
Ingredients
- 2-3 cups shredded chicken
- 1 lb penne pasta
- 1 cup Ranch dressing
- 1 cup Frank's Red Hot Buffalo Sauce
- 8 oz cream cheese softened
- 3 cups Chicken broth (or water)
- 1 ½ cups shredded Mexican cheese blend
- 2 jalapeños diced, seed removed optional
- 2 tablespoon green onions chopped optional
Instructions
- In a medium bowl mix together Ranch dressing, buffalo sauce, and cream cheese until creamy.
- Mix in shredded chicken.
- Add pasta to the pot. Pour in chicken broth/water. Top with chicken mixture. Do not stir.
- Cook on manual high pressure for 4 minutes. Quick release pressure.
- Stir to combine. Top with shredded cheese. Secure lid.
- Wait 2-3 minutes for cheese to melt. Remove lid and serve. Garnish with jalapenos and/or green onions.