Prep Time5minutes mins
Cook Time20minutes mins
Pressure Build15minutes mins
Total Time40minutes mins
Ingredients
1.5 lbs Chicken thighs boneless and skinless
1 tbsp Ranch seasoning click for a recipe or pick some up at a grocery store
1/2 tsp Smoked Paprika
1/2 cup Hot sauce I used Frank’s Red Hot
1/2 cup Chicken broth I used 1/2 cup water mixed with 1 tsp better than bouillon
5.2 oz Boursin cheese I used garlic and fine herbs – softened
1 cup Italian blend cheese shredded
1/2 lb Pasta cooked to al dente – I used cavatappi pasta, but you could also use, small shells, or bowtie pasta.
Instructions
1. Add the chicken thighs, ranch seasoning, smoked paprika, hot sauce, and broth to the bottom of the Instant Pot cooking pot. Mix to incorporate.
2. Pressure cook the chicken on High for 10 minutes.
3. Use the Quick release setting to remove the steam.
4. Remove the chicken thighs from the cooking pot (leave all cooking liquid inside) and shred the meat. Set aside.
5. Turn on the sear/saute function to medium-low. Add the boursin cheese and Italian cheese blend to the cooking liquid.
6. Stir to melt the cheese and make the spicy cheese sauce (about 10 minutes).
7. Return the chicken and pasta to the pot and stir to incorporate. Turn off the heat.
8. Add the chicken pasta to bowls and top with green onions before serving.
Nutrition
Calories: 419kcal | Carbohydrates: 24g | Protein: 22g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 863mg | Potassium: 243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 319IU | Vitamin C: 0.001mg | Calcium: 54mg | Iron: 1mg
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