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4.86 from 7 votes
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
  1. In a medium bowl mix together Ranch dressing, buffalo sauce, and cream cheese until creamy.

  2. Mix in shredded chicken.
  3. Add pasta to the pot. Pour in chicken broth/water. Top with chicken mixture. Do not stir.

  4. Cook on manual high pressure for 4 minutes. Quick release pressure.

  5. Stir to combine. Top with shredded cheese. Secure lid. 

  6. Wait 2-3 minutes for cheese to melt. Remove lid and serve. Garnish with jalapenos and/or green onions.

Recipe Notes