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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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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.
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!
Used more chicken. Bacon bits [on hand] was fantastic. Noodles perfect. Maybe add peas next time. A keeper!
Can I double this recipe?
What size pot do you have? Just make sure your ingredients don’t go above the “fill” line.
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!
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.
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!
Why is pasta mushy?
What type of pasta did you use? It was overcooked if it was mushy.
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!!
If you double the recipe does the cooking time need to change?
No, cooking time will stay the same but the pot will just take longer to come to pressure.