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close up of Instant Pot Buffalo Chicken Casserole

Instant Pot Buffalo Chicken Casserole

Servings 6


  • 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 1/2 cups shredded Mexican cheese blend
  • 2 jalapeños diced, seed removed optional
  • 2 tbsp green onions chopped optional


  • 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.