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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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A family favorite ~ this is the easiest meal and everyone loves it! So very creamy and flavorful ~ it’s always a hit with everyone!!
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.
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.
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.
This was easy and delicious!!
Extra yummy!
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.
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.
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.
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!
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.