Instant Pot Barbecue Chicken Pasta

pressureluckcooking.com

Tina Thompson Spangler

2 tablespoons (¼ stick) salted butter

1 red onion, diced

1 ½ pounds boneless, skinless chicken thighs and/or breasts, sliced into bite-size chunks

3 cups chicken or ham broth (e.g. Ham Better Than Bouillon)

1 (14.5-ounce) can diced tomatoes

1 pound rotini

1 (12 to 16 ounce) jar sliced banana peppers, with some reserved for topping (optional)

10 ounces frozen corn

2 to 4 cups shredded Cheddar cheese (see Jeff’s Tips)

1 cup barbecue sauce (I use Sweet Baby Ray’s)

Bacon bits, for topping (optional)

Directions at pressureluckcooking.com

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