Step 1

Set the instant pot to saute and add the butter. When the butter is melted add the chicken pieces and season with salt and pepper.

Step 2

Cook chicken for about 2-3 minutes, stirring only a few times so the chicken can get a golden brown crust. No need to cook chicken all the way through, just browning the outside.

Step 3

Turn the pot off and add the chicken broth, buffalo sauce, garlic and onion powder, celery salt, and pasta. Give it a stir.

Step 4

Place the lid on and make sure the valve is on sealing. Set to high pressure for 7 minutes.

Step 5

Carefully do a quick release, once the valve stem has dropped remove the lid.

Step 6

Stir in the milk and add the cheese one handful at a time stirring the cheese in so it melts before adding more. Repeat with rest of cheese.

Step 7

Serve and enjoy!