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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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Can a cook this with frozen chicken? Would I just need to increase the cooking time?
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.
If I wanted to double the recipe would I need to double the broth and milk to?
Yes, if you double the pasta you’ll want to double the liquid as well.
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?
No changes are necessary–it will just take a little longer to come to pressure 🙂
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!
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 🙂
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!
Next time try using a little larger pieces of chicken.
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.
Amazing!!!!! My new favorite meal!!
Thanks Angela, I’m so happy to hear that! Hope you get to try my other IP recipes soon!
Easy, Delicious & a hit with the family!
This was amazing! My entire family loved it!!!
Hi!
Can you substitute rice for the pasta? If so how would that work this will be my first time using my instant pot.
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!