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!

A white pasta bowl filled with creamy ranch chicken pasta made with penne noodles in the instant pot, on a wood cutting board with a green hand towel in the background.

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.

Overhead photos of two instant pots with chicken pieces in the bottom of one and chicken broth, milk, seasonings and dry penne noodles added to the other instant pot.

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.

Overhead photo of an instant pot with a creamy pasta, shredded cheese, bacon and cubes of cream cheese, and another photo with the mixture stirred together to make a creamy ranch chicken pasta.

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!

Overhead photo of a pasta bowl with instant pot ranch chicken pasta and a fork, on top of a wood cutting board.


Other popular Instant Pot Dinner Recipes:

Instant Pot Chicken Taco Bowls

Instant Pot Beef Gyros

Instant Pot Tuscan Chicken Pasta

Instant Pot Ribs

Instant Pot Spaghetti



A white pasta bowl filled with creamy ranch chicken pasta made with penne noodles in the instant pot, on a wood cutting board with a green hand towel in the background.
Prep 10 mins
Cook 15 mins
Total 25 mins
Add to Meal Plan



  • 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


  • 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.


Calories: 881kcalCarbohydrates: 76gProtein: 43gFat: 44gSaturated Fat: 23gCholesterol: 147mgSodium: 700mgPotassium: 761mgFiber: 2gSugar: 9gVitamin A: 1235IUVitamin C: 0.6mgCalcium: 508mgIron: 2.2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    Wonderful recipe! My family (including my picky kids) devoured this dish. Thanks for another great instant pot recipe!

    1. 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!

  2. 5 stars
    This recipe sounds delishous! Would using hidden valley ranch dressing be the same as the seasoning powder? And if so, how much should I use?

    1. 5 stars
      I just did this tonight using Hidden Valley Ranch Dressing and I used 3 Tablespoons and it seemed to be okay

    1. 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!

  3. 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!

    1. 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!

  4. 5 stars
    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!

  5. 5 stars
    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.

    1. 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.

  6. 5 stars
    I’m very picky about pasta. It has to be cooked just right. This was amazing! Pasta cooked perfectly, good flavor, and EASY! We enjoyed it.

  7. 5 stars
    Wow! Turned out perfectly! I added chicken 1-1.25lb total probably, but wished I had added one more breast for pasta to chicken ratio, but I didnt want to mess with the recipe too much. The pasta was PERFECTLY AL DENTE!! Definitely going to try your other recipes, THANK YOU!!

  8. 5 stars
    I used 2+ lbs of cut up chicken breasts. I doubled the bacon, seasonings, and cheeses, but kept the pasta, liquid, and time the same. Just make sure to do a controlled QR, otherwise there will be frothy spew! It was delicious! My family of 5 adults and a toddler loved it!

  9. 4 stars
    Really tasty overall. Very simple to make. After you quick released did you have extra liquid? It was really soupy. I went ahead and still put the cheese and cream cheese in and stirred, waited and stirred, waited a bit more and it looks like it is getting thicker. It’s been 25 minutes. Everything else went great. Thank you

  10. 5 stars
    I am fairly new to the IP and this meal was perfect! My family loved it and really did want to lick their plates. Will make this again!

  11. 5 stars
    This was surprisingly good! I actually ran out of regular milk, so part of thr milk I used was Evaporated. I am not sure if it made any difference, but once I added the cheese in, the texture was perfect! I was a little worried there for a minute though, but wow, this was really very easy AND very tasty! You certainly can’t go wrong with that! A+! Thank you for a great recipe!

  12. 5 stars
    This is so easy to make and so delicious!! I made this for a friend who was hospitalized. Definitely one of my favorite recipes of yours!!! Thank you.

  13. Has anyone ever tried it with rice? This is my daughters favorite recipe lately and she just got diagnosed with a gluten sensitivity. The gluten free pasta is outrageously expensive. So I was thinking of subbing in rice.

  14. Is there a nutrition fact chart because I am doing a school project and I want to make this meal but i have to know protein calories fat carbs etc…

  15. Does anyone no if you can use gluten free noodles in the pressure cooker? Do they come out the same as regular noodles?
    Thank you I’m new to this

  16. Hi!
    Can you substitute rice for the pasta? If so how would that work this will be my first time using my instant pot.

    1. I know if could work but I haven’t tested it yet. I’d suggest using 1 1/2 cups long grain white rice and lowering the amount of chicken broth and milk to 1 1/4 cups broth and 1/3 cup milk. Cook on high pressure for 5 minutes and let the pressure naturally release for 10 minutes. Id love to hear if you try it!

  17. 2 stars
    Used 2 chicken breast and bow tie pasta. I was lacking 1/2 cup of broth and not only did it spew everywhere with QR it was also soupy. Never thickened. Good but not at all like I expected, won’t cook again.

  18. 5 stars
    I followed the recipe exactly and it was delicious but the chicken was a bit too dry/over cooked. My chunks looked to be about the same size as what is shown in the picture above. What could I be doing wrong? I’m new to the Instant pot! We will definitely make this again!

  19. I’m surprised I didn’t need to brown the chicken chunks on sauté first and that it only took 4 minutes for raw chicken and penne pasta to thoroughly cook, even though I do realize there’s the heat up period before the 4 minutes actually starts counting down on instant pot. For what it may be worth I used a packet of hidden valley ranch for veggie dip since I always keep it on hand for mixing with reduced fat sour cream for dipping our broccoli, red pepper, English cucumber, celery and carrots in and this meal came out so DELICIOUS! Many thanks for sharing such a great recipe! Cheers 🙂

  20. 5 stars
    This was a quick and easy week day meal that everyone loved! I made it exactly as the instructions are written, but i think next time I will brown the chicken a little bit before adding the broth and milk. While this is not necessary, I prefer my chicken on the ‘crispy’ side 😀 Thank you for this recipe, I’m always looking for quick week night dinners everyone loves!

      1. Hi! Love this recipe! If I wanted to have 1lb of chicken instead of the 1/2lb it calls for…what extra do I do?

    1. If the frozen chicken is cut into small pieces it will take about 7-8 minutes or so to cook at high pressure. The noodles just may get a little overcooked.

  21. 5 stars
    Hi!! I love this recipe! If I wanted to use 1lb of chicken instead of 1/2lb – but not any more pasta, what do I do?

    1. I just made this tonight with 1lb chicken (2breasts). Changed nothing on the recipe. Delicious

  22. 5 stars
    I just made this tonight. Will definitely do it again. I like extra chicken so I cooked this with 1lb of chicken (2breasts). And I did not alter anything else. Turned out great. But I will pressure cook next time for an extra minute to satisfy my husband lol. But 4 mins was good for me.

  23. 5 stars
    Loved this. I used a lb of chicken breasts and I had rigatoni pasta. I set the timer to 7 minutes and the pasta was cooked perfectly!

  24. 5 stars
    Family favorite…even the picky 16 year old leaves his bedroom for this one! I gave the recipe to my daughter and her husband turned around and invited us to dinner for this “fabulous” chicken, not knowing I gave it to her. LOL!

  25. I have some rotisserie chicken I’d like to use in this instead of raw chicken… will I need to adjust the time on the instant pot? Thanks!

    1. Hi Pam, the cook time will stay them same, just stir in the rotisserie chicken at the end. 🙂 Enjoy!

  26. 5 stars
    Delicious. I didn’t have the packet of ranch dressing so I substituted a cup of bottled ranch dressing and just used 1 cup of milk. Turned out fine.

  27. I was a little skeptical about this recipe … one-pot, minimal prep, two-steps … but I was very pleasantly surprised. It came out as described and like many of you our family was very happy with the result. I’ve already added this recipe to my “favorites” folder. Thanks much!

  28. 5 stars
    I was looking for something different and quick to cook for a weeknight dinner and this recipe totally exceeded my expectations! It’s been added to the weeknight rotation and has quickly become a fave with my family & friends! Thank you!

    1. I haven’t tested freezing this recipe so I can’t so for sure how well it would reheat. I’d love to know if you try it!

    2. I’ve frozen this recipe and it works great! It is a wonderful meal prep recipe for those nights you don’t feel like cooking 🙂

  29. How could I incorporate veggies into this recipe? Would frozen or fresh be best? Will cook time change? Will I need extra fluid?

    1. You could add frozen veggies if you want but I think the IP overcooks veggies, so I prefer to cook them on the side.

  30. 5 stars
    This was the first recipe that we tried in our new pressure cooker. It super easy and yummy! We will be having this in our meal rotation for sure!!

  31. 5 stars
    So easy! I used two chx breast, half penne and half elbow (all I had), substituted almond milk, and used bacon bits. I was nervous when I opened the lid and saw how watery it still looked. After adding the cheeses and letting it sit, it turned out great. The almond milk made it a little sweeter than it should’ve been, but still good! It was a great dump and go meal!

  32. 5 stars
    This was fantastic; no mushy pasta like other instant pot recipes and it was literally all gone! We loved it! Best part is that we had some leftover bacon from breakfast so I just saved that and it saved me a step in cooking. This is one of my favorite IP recipes so far.

  33. 5 stars
    All my family liked it. Super easy and I love the one pot recipe. I cheated and used real bacon bits. We added extra shredded cheese on top to make it gooey and delicious!

  34. 5 stars
    Awesome recipe! I’m still fairly new to the insta pot and this recipe nailed it! I left it as normal for the family but I added chipotle pepper flakes from Costco and topped with Parmesan to give a little kick! It’s a no brainer! Thank you for sharing! Even our picky 2 year old was eating it!

  35. What is the point of seasoning (using that term lightly) a meat and then dumping it in a liquid. As soon as you do that, the seasoning comes off the meat and is incorporated into the liquid instead giving you bland meat. This recipe would be so much more flavorful if you seasoned the chicken (with more than just salt and pepper) and sauteed it in the instant pot with a tsp or tbsp of olive oil, then removed it to cook the noodles and sauce with the brown bits from the chicken and added the chicken back in at the end with the cheese. I hope this doesn’t come off as rude but constructive instead.

  36. 5 stars
    This dish is amazingly delicious the only thing is I cut the recipe in half because there is only two of us. I also cooked for 8 minutes instead of four and it was perfect. I think if I cooked for 4 minutes it would not have been done enough.

  37. 5 stars
    Excellent!!! I doubled the chicken (1 lb) and added a bag of spinach. Next time I will add 2 lbs of chicken. This was so easy and the husband loved it. Don’t be alarmed when you open your instapot and it’s watery (not sure if this was due to the spinach) but after adding the cheeses and it sitting for 5 mins it thickened. It makes enough for 8-10 people. Definitely worth trying. I will be making this one again!

  38. This was a disaster, but probably my own fault. I doubled it because I was feeding my family of 8 and the serving says 5. Big mistake. First, the IP totally sputtered all over the place and made a huge mess, probably due to so much liquid. Then when I added everything (doubling it) it was WAAAY too rich, as in we couldn’t even eat it. So then I had probably $20 in ingredients wasted. I’m still figuring this IP thing out with doubling because it’s hard to find recipes that feed 8. I guess I can’t assume I can double it. But it would be nice if people addressed this issue with their recipe-if it can be doubled and how to adjust the ingredients. Looking back, I shouldn’t have doubled the cheeses because as I said, we couldn’t even eat it.

    1. 7 of my 8 kids still live at home and me and the wife. I bought two Instant Pots so when I double, which is most of the time, I just make it in two pots.

  39. 3 stars
    We really loved the taste of this dish, but will not make it again
    As it is so rich. I am glad I was able to try it.

  40. When I opened my Instant Pot after it cooked the milk was lumpy and strange looking, not sure if this is normal or not but it didn’t look appetizing at all. Hoping it still tastes great after it sits for a few.

  41. 5 stars
    I don’t have an instapot. So I just cut up the chicken, fried it, used half of the cream cheese. Put it all in a pot and baked at 350 for an hour and a half. It was perfect! Will make again.
    The lady that said it was to rich, half the cream cheese. I also added spinach, that was a great suggestion.

  42. 3 stars
    I’m giving this three stars because of all the changes I’ll be making if I make this recipe again. First off, be careful where you place your IP (instant pot) when you go to release the pressure… When I released the pressure off of manual setting after 4 minutes, the liquid inside the pot literally splattered up my cabinets all the way to the ceiling lol. I also had to use the saute option for about 5 minutes after taking the lid off because it still had lots of liquid and I wanted the sauce to thicken. I also read the other reviews and decided to put 4oz of cream cheese instead of 8. I have a lot of experience making really good Alfredo and I thought that all that cheddar would make it taste more like mac and cheese so I did 1 cup of cheddar and about 1 cup of Parmesan cheese. I still thought it tasted too much like mac and cheese so I’ll be replacing the 2 cups of cheddar for 1 cup of Parmesan next time. I’d also add half a stick of butter and about 2 tbsp of minced garlic. Overall, decent dish for the amount of time it takes to cook.

  43. 5 stars
    A family favorite ~ this is the easiest meal and everyone loves it! So very creamy and flavorful ~ it’s always a hit with everyone!!

  44. Do you know how to convert this for a crock pot? I planned on making this while camping and I forgot my IP 😭.

    1. I haven’t tested it in the crockpot. I’d suggest cooking it without the noodles on low for 3-4 hours, and cook the noodles separately.

  45. 5 stars
    This recipe was delicious. I opted for rotini noodles and it was cooked perfectly. I did have what seemed like an excessive amount of liquid left after releasing the pressure so I dumped a little out before adding the cheese. Turned out perfect. Will definitely make again.

  46. This was amazing!!! Loved how simple it was to make, too. I made it in my 8 cup IP. I used 1 pound of frozen chicken tenders (didn’t cut up into pieces) and pressure cooked for 6 minutes and let it natural release for 6 minutes more before releasing pressure. Added the last ingredients and stirred. The chicken was so tender it easily separated into smaller pieces while stirring. The pasta also came out just right. I then added 1 pound of cooked broccoli to the pot. Next time I may add some seasoning spices. It is a keeper!!!

    1. Thank you for sharing that. I was getting ready to try this recipe but was planning to use frozen chicken tenders as well and wondered if I should do something different.

    2. Did you cook the frozen chicken with all the other ingredients or just the chicken and pasta, then add the other ingredients??

  47. 4 stars
    I have tried this recipe twice in my Instant Pot and both times, when I release the pressure, it sprays the milk EVERYWHERE. Both times the pasta turned out amazingly, but have you had this issue with this or any other pasta before?

    1. Im so happy u said this!! Mine done the same thing and Ive went over and over wondering what I did wrong. Did u ever figure it out?!

    2. I make a lot of recipes in my pot and this happens when anything has excess liquid like mashed potatoes or soups. Every time I do a quick release on anything, I always put a dish cloth on the pressure valve. This will prevent the splattered mess all over the kitchen.

      1. Thank you for the tip. As I had experienced this same issue. Love the recipe. Great meal. My husband was thrilled.

      2. That’s interesting. I did know that anything like that could happen. But I am crazy with the steam hitting my ceiling that I always put a kitchen towel over the steam . Thanks for sharing.

    3. Let it slow release on its own. I had issues with that when I’d put too much liquid. Comes out just as amazing

  48. I need this as a keto recipe so was thinking instead of noodles substituting for Miracle noodles or spaghetti squash but not sure what to substitute the milk for. Any suggestions?

  49. If I want to double just the chicken to one pound cut up into cubes, would that affect the cook time in the IP?

  50. My milk curdeled ☹ I used a larger quantity of chicken and it was frozen so I cooked for 10 minutes and natural released for about 5. When I opened the pot there was a layer of curdeled milk. Any suggestions to avoid this in the future?

    1. Are you sure it’s the milk that is curdled and not the ranch seasoning clumping? I always have a little bit of ranch at the top that looks a little like curdled milk but it’s the ranch.

  51. 5 stars
    So delicious. We loved it. I didn’t have enough cheddar cheese. I used mozzarella. Thanks for sharing!!!

  52. This recipe is AMAZING! I didn’t have chicken broth so I made mine with cubes. We can’t stop eating this! You must have control! I also didn’t have the noodles it called for, so I used bowties! This is sssooooo good! Thank you! My husband just said I need to cook this more often!

  53. 5 stars
    Made this for lunch with gluten free noodles, and substituted the milk with more broth. The kiddoes loved it! Thanks for a quick, easy lunch!

      1. You can do thos in the slow cooker. Pretty much the same idea. you just stir the cream cheese right before you are ready to eat and I would a ait until then to add the cheddar cheese.

  54. I followed the instructions exactly. Burned! Am I the only person in the world who can’t make dinner in the insta pot without it burning? I really really HATE this machine.

    1. I bought the non stick pot for mine as the stainless one that came with it tends to stick. Maybe that would help. I use mine all the time and never have a problem. Good luck.

  55. 4 stars
    Is the calorie count of 881 per serving? I just made it and it was delicious! I had to use elbow macaroni because I did not have penne. It was still good.

  56. 1 star
    Made this recipe twice and followed instructions exactly, first time I put the milk in cold and it came out all curdled, it was very soupy too didn’t thicken at all. Then tried it warming the milk first and it still curdled and won’t thicken. A dinner wasted 🙁

  57. 5 stars
    So we’re in the moving process and I’m lazy because I’m tired… that being said, I halved the recipe because it’s just me and my 4 yr old still here. I used 1 can of chicken and 1/2 the other ingredients, oh my goodness it was yummy!!! My 4 year old isn’t super picky but she ate the entire plate without any coaxing (which NEVER happens)!!!

    1. 5 stars
      This is an ABSOLUTE favorite at our house. To up the flavor and veggie content, I add diced red bell pepper to the pot before cooking, and after it’s done, I add a cooked bag of peas and spinach. It’s soooo good that my toddlers don’t even care I added veggies.
      Thanks for this recipe!

  58. 4 stars
    Really great! I used 12 ounces of gluten free pasta, pre-cooked rotisserie chicken breast; reduced the milk to one cup and halved the cream and cheddar cheese. Still very creamy and delicious. It fed three with lots of leftovers.

  59. 5 stars
    Oh My Gosh!! Delicious! First time making pasta in the instant pot so I was a bit nervous about how it would turn out. No problems at all. I used broth and water and no milk because a few reviews said it burned. Every thing else the same. This will be added to my list of dinner staples. AND did I mention that it is easy peasy to make? I prepped the chicken before work so this evening was just following the recipe. Better yet, clean-up was even easier than the cooking. Thank you Lauren for a great recipe. One question, would the chick pea pasta work just as well as regular pasta?

  60. 5 stars
    OMG just tried this as it looked easy and fast. So yummy! so fast, I had everything right here! Thank you