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BBQ Chicken Pasta Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Barbecue Chicken Pasta Salad Pressure Cooker Style

This is a delicious BBQ chicken pasta salad made in a pressure cooker, featuring tender chicken, pasta cooked to perfection, and a medley of fresh vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 600 kcal

Equipment

  • 1 Grill Preheat to medium-high heat
  • 1 Pressure Cooker For cooking pasta and chicken
  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 2 Chicken Breasts large, boneless, about 1 ½ pounds
  • 2 teaspoons Olive Oil
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Black Pepper
  • 1 can Whole Kernel Corn
  • 1 tablespoon Butter
  • Pinch Cayenne Pepper
  • 1 Cucumber seedless
  • 1 medium Red Bell Pepper chopped
  • 1 medium Red Onion chopped
  • 4 to 6 Green Onions chopped
  • 8 ounce Cheddar Cheese cubed
  • 1 pound Spiral Pasta uncooked
  • 1 packet Hidden Valley Ranch Dressing mixed with 1 cup Buttermilk and 1 cup Mayonnaise
  • 1 cup Barbecue Sauce (Open Pit brand)
  • ½ tablespoon Soy Sauce
  • ½ tablespoon Garlic Powder
  • ½ tablespoon Onion Powder
  • 2 teaspoons Dried Oregano
  • 1 tablespoon Dried Parsley

Instructions
 

Instructions

  • Preheat your grill to medium-high heat. You wanna see those nice grill lines on your chicken later.
  • Rub the chicken breasts with olive oil, then hit them with garlic salt and black pepper. Don’t be shy, get that flavor all over.
  • Grill the chicken for around 6 to 7 minutes per side. Keep an eye out for the float valve in your pressure cooker; it’ll signal when you’re ready for the next step.
  • Take the chicken off the grill and let it rest for a few minutes. This keeps the juices locked in for that tender pull.
  • In your pressure cooker, melt the butter and toss in the corn with cayenne and pepper. Let it warm through while you prep the veggies.
  • Chop cucumber, red bell pepper, red onion, and green onions into bite-sized pieces.
  • Add your grilled chicken, corn mixture, and chopped veggies into a large mixing bowl. Toss it gently with BBQ sauce, ranch dressing, and your secret spices (soy sauce, garlic powder, onion powder, oregano, parsley).
  • Cook the spiral pasta in the pressure cooker with just enough broth depth to cover it. Once done, mix it into your chicken-veggie combo, then toss in cheddar cubes. Let it all chill or serve at room temp & enjoy that tender goodness!

Notes

Serve the pasta salad chilled or at room temperature for the best taste. Add fresh cucumbers and bell peppers before serving for extra crunch.