This recipe makes 2 main-dish sized servings. But it can be easily modified to make more.
From my research the key is to grate your own cheese from a block and not to use pre-grated packaged cheese.
1 large chicken breast, cut into small pieces
2 Tablespoons oil
2 Tablespoons chopped onion
1 teaspoon garlic
1/2 stalk of celery, chopped
buffalo wing sauce, to taste
8oz pasta (I used large macaroni)
water or chicken broth (I used water and a bit of bouillon)
salt and white pepper, to taste
Preheat oil in cooker. Turn onto meat setting for 15 minutes and let preheat. Add chicken and saute for 3-4 minutes. Add onion, garlic and celery and saute another 3 minutes.
Add buffalo wing sauce and stir to coat chicken.
Place pasta in pressure cooker. Pour water/broth over until barely at level with pasta.
Give a stir. Cook for 6 minutes on rice setting. Quick release and add...
1 generous cup of grated cheese (I used mostly pepper jack with a bit of medium cheddar)
Stir well to melt cheese.
Add some sour cream to make it a bit smoother. Mine only needed a tad. But add what you like.
It will thicken as it sits for a few minutes before serving.