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Creamy Instant Pot Ranch Chicken Pasta will have everyone begging for seconds! A delicious and easy instant pot dinner with tender noodles in a creamy ranch sauce with cheese, chicken and bacon. The entire meal is ready in less than 30 minutes, and it's lick-your-plate DELICIOUS!
I've been hard at work creating some brand new instant pot dinner recipes to share with you all.
I often get asked if I like my instant pot, and what I use it for. My favorite thing to use it for is all-in-one dinner recipes where you can throw all of the raw ingredients in the instant pot. The end result is a complete meal, ready in just minutes, with very little prep, and only one dish to wash afterwards.
My other Instant Pot dinner recipes fit in this category perfectly.
How to make Instant Pot Ranch Chicken Pasta
I developed and tested this recipe in my 6-QUART INSTANT POT.
Season chicken pieces with salt and pepper, and add to the bottom of the instant pot.
Add chicken broth, milk, and ranch seasoning packet and stir to combine. Add uncooked noodles.
Cook on high pressure for 4 minutes, followed by a quick release.
Add the cream cheese, bacon and cheddar cheese to the pot and stir everything gently until melted and smooth.
Allow the mixture to cool for 5-10 minutes. The sauce will thicken as it cools.
Serve warm, garnished with fresh parsley, if you want.
I am seriously crushing on this creamy, delicious Instant Pot Ranch Chicken Pasta recipe. It is so EASY to throw together and even your pickiest eater will love it. I can't believe you can make this one pot dinner in less than 20 minutes!
Other popular Instant Pot Dinner Recipes:
Instant Pot Chicken Taco Bowls
Instant Pot Tuscan Chicken Pasta
Instant Pot Ranch Chicken Pasta
Equipment
Ingredients
- 1/2 pound boneless skinless chicken breasts, (about 1 breast), cut into chunks
- salt and freshly ground black pepper
- 1 package Hidden Valley Original Ranch dressing mix
- 4 slices bacon, , cooked and chopped
- 8 ounces cream cheese
- 1 pound penne pasta
- 3 cups low-sodium chicken broth
- 2 cups milk
- 2 cups shredded cheddar cheese
Instructions
- Season chicken with salt and pepper and place in instant pot.
- Add chicken broth, milk, ranch seasoning and stir to combine. Add pasta and stir, burying the noodles in the liquid.
- Secure the lid, and set the valve to sealing.
- Cook on manual or pressure cook, high pressure, for 4 minutes.
- Turn valve to quick release, and open pot.
- Stir in cream cheese, cheddar cheese and cooked bacon;
- Allow to cool for 5-10 minutes. The sauce will thicken as it cools.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How long should I cook if the chicken is frozen?
As long as the frozen chicken is in smaller pieces, it should cook at 7-8 minutes high pressure, but you pasta will be overly tender… If it were me I would just thaw the chicken quickly in the microwave, or cook it separately.
This is a really tasty recipe! Thanks for sharing 🙂 I do have to be honest that when I first opened the instant pot I thought it hadn’t turned out. Then I remembered that I needed to add the cream cheese, cheddar and bacon lol and let it rest. I didn’t make any substitutions but I did use 2 chicken breasts since your photo looked like two of the size I had. I also will need to cube the cream cheese smaller next time. I had rather large cubes and it seemed to take quite a bit to melt or I might use soft cream cheese instead of brick. I also will try my homemade ranch dressing mix. I bought the envelope stuff to taste the recipe for the first time but it isn’t something I ever have on hand.
I sauteed the bacon IN the instant pot first, drained the fat, then sauteed the pieces of chicken to scrape up the bits on the bottom. Delish!
I forgot to get chicken broth at the store and I’m not able to go out to get some today but I want to make this for tonight. Do you think it will taste OK to substitute chicken broth either with regular water that is seasoned with salt and pepper or cream of celery with a couple cups of water? I wish I had remembered the chicken broth!
Hi Krystle, substituting water will be fine. You’ll loose some of the flavor but I really think it will still be yummy 🙂 I’d love to hear how it turns out!
I have an 8qt, do I need to change anything?
I haven’t tested this in an 8qt, but I think it would work the same.
What is the serving size? Can’t wait to make this looks good.
Hi Sarah,
The serving size is approximately 1 1/2 cups!
Can you double this recipe. If so do I add more time?
Yes, if your instant pot is big enough (as long as nothing goes over the max fill line). Cook time should be the same 🙂 Hope you enjoy it!
Yes, if your instant pot is big enough (as long as nothing goes over the max fill line). Cook time should be the same 🙂 Hope you enjoy it!
Hi Jonalyn, I’m not sure how ranch dressing would hold up in the instant pot (I haven’t tested it to make sure it wont curdle). Let me know if you do….
Also, If you don’t have a ranch seasoning packet you could use some simple pantry spices instead. Try this recipe: http://www.5dollardinners.com/homemade-ranch-dressing-mix/
Hope you get a chance to this recipe!
I just did this tonight using Hidden Valley Ranch Dressing and I used 3 Tablespoons and it seemed to be okay
can this be cooked in a crockpot?
Lonnie, I haven’t tested this in the slow cooker yet, but it would work. I would add the whole chicken beasts (not cup up), chicken broth, cream cheese and ranch seasoning (omit the milk) to the crock pot and cook on low for 3-4 hours or until chicken is tender and shreds easily. Cook the noodles separately in boiling water and then toss the cooked noodles, bacon and cheese in the crock pot at the end. Enjoy!
Wonderful recipe! My family (including my picky kids) devoured this dish. Thanks for another great instant pot recipe!
I’m so happy your family enjoyed it! Thanks Sarah!