Step 1

Turn the instant pot to saute mode (higand add the olive oil.

Step 2

In a large bowl, add the cubed chicken and coat with the ranch mix and garlic powder.

Step 3

Once the oil is hot, add the chicken and saute until golden on all sides. Turn the pot off.

Step 4

Remove the chicken to a plate. Pour in about 1/4 cup of the water and use a wooden spoon to deglaze the bottom of the pot.

Step 5

Add the macaroni, remaining water, HALF of the buffalo sauce, butter, and salt and pepper to taste. Return the chicken to the pot.

Step 6

Place the lid on the pot and set the valve to sealing.

Step 7

Cook on manual, high pressure for 5 minutes. Then, carefully do a quick release.

Step 8

Add the milk, cream cheese and remaining buffalo sauce to the pot and stir well. Add the cheese in 3-4 handfuls, stirring in between each addition, until smooth and creamy.

Step 9

Serve immediately.