1 pound frozen boneless and skinless chicken breasts or tenders
16 ounces Rigatoni, Penne, or other sturdy Pasta, uncooked
3.5 cups chicken bone broth or stock
l onion, diced
3 celery stalks, diced
5 large carrots, peeled and sliced into one inch pieces
½ cup Frank's RedHot Original Cayenne Pepper Sauce
3 Tablespoons butter
1 teaspoon Worsterschire Sauce
1 tablespoon Hidden Valley Ranch seasoning
½ cup whipped cream cheese
1 cup sharp cheddar, shredded
1 cup Jarlesburg or Swiss cheese, shredded
½ cup Feta cheese or Gorgonzola cheese
Instructions
Place all ingredients, except the cheese into the Pressure Cooker
cooking pot
Lock on the lid and close the Pressure Valve.
Cook at High Pressure for 5 minutes.
When Beep sounds, allow a 6 minute natural release and then
carefully do a Quick Pressure Release.
Open the lid and add in the cream cheese, cheddar, Swiss and Feta,
stirring until dissolved.
Originally Submitted
3/4/2017
0 Out of 5 from
0 reviews
You can add this Pressure Cooker Buffalo Chicken MacN'Cheese recipe to your own private DesktopCookbook.
