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. Learn all of my instant pot tips!
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
Recipe
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
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Have you tried this recipe?!
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Can I substitute with fettuccine noodles?
Made this last night. Flavors are good but too much cream cheese and cheddar,could get away with 3ox cream cheese and one cup cheddar. Milk curdled when pressure cooked. I woul add milk at the end when you add cheeses.
No one in my family enjoyed this.
Can you make this on a stove top?
The milk along with what looks like a lot of the seasonings just clumped and was totally curdling. Was that supposed to happen and I’m just to add the cheeses and such and stir it all together as is, or did I do something wrong. .. I followed the recipe so am not sure what happened or what to do next…keep or toss?
Could I use leftover cooked chicken in this recipe? Add it in step 1? Thanks for your recipes Lauren and appreciate your help. I am trying to use my instant pot more now.
Sure, but just stir it in at the end, so it doesn’t get cooked again and dry out.
Hello can you fry the chicken first? Or will it be too dry?
The sauce never thickened enough but it was lions. My family chowed it down!
Mine sprayed the cabinets when I released it, but the food was really good. I added frozen veggies instead of bacon at the end with the cream cheese and cheddar.
Can this be doubled in the same pot?
Made this for our family of five. I think my instapot was slightly too small because upon the release, it exploded creamy chicken juice all over the cabinets and myself. Suddenly, I found myself at war to finish dinner using a tea towel as my shield as my husband stood back, laughing at what the moment had become. The release of this boiling liquid lasted as long as the Reconquista but finally surrendered. My husband and I loved this, yet our children who have a diet of cheez its, and drinkable yogurt looked at us in disbelief that we would feed them anything other. I’m not sure which is worse- their indifference to my victory of the instapot, or their disappointment of lack of processed food and red dye for dinner.
Needless to say I will be eating this in the pantry with a glass of wine by myself for the remainder of the evening.
10/10
Best review ever 😂
I love this pasta, it’s so creamy and delicious freshly made. However, does anyone have any ideas on best way to reheat it? Most of the time I cook this for two people and of course left overs but when I go to reheat it is pretty dry. I normally add a splash of water but wondered if anyone else had any ideas??
Yes, a spash of water. Or milk, broth, white wine…
Try adding a touch of milk instead of water 🙂
So not a fan! I had to guess the times for the larger portions and then the pot didn’t seem to work because it was so full. Also because the larger portions barely fit in the pot, you should specify what size pot you need for each portion. Wasted a bunch of $ on this recipe that I was really looking forward to. Lastly 4 minutes really isn’t long enough to cook chicken in the pot. The recommended time is 6-8 minutes.
Sorry it didn’t work for you! We CLEARLY state in the post that we used a 6 quart instant pot when testing this recipe. If you doubled the recipe, you’ll need to cook the meal in 2 batches. The chicken is cut into smaller pieces so it’s done in 4 minutes, as long as you use the right size pot. Hope you give it another try soon!
Five stars because it pleased everyone and it’s flexible! I used a combo of cheddar, Monterey jack, and parmesan because that’s what I had in the fridge. I didn’t have chicken thawed so I threw in a can of chickpeas at the end with the cheeses. I might try wilting some spinach in or adding a few handfuls of frozen peas next time. Definitely a keeper!
Recipe was very easy to follow, so that’s a plus for sure. But if you’re looking for a recipe with actual flavor, this isn’t it. Tastes exactly like you’d imagine a white-person recipe would taste. Salt, pepper, and ranch powder are not actual flavors. I don’t think it’s a bad recipe, but add some real spices if you make it and want it to actually taste like something.
Delicious! Accidentally forgot the bacon the first time I made it. When I made it again with the bacon it was even more delicious!!
First time my pot ever overflowed and a big spewy messy out the vent. I think the recipe calls for too much liquid. It looked curdled after the first step and lots of extra liquid in the pot even after cooling. Otherwise, a tasty dish and flavors are nice.
I doubled the recipe and when I quick release it the soup part started spewing out of the top. I literally gave ranch mix on my ceiling LOL but it tastes good. So I will make it again!
Me too! I had ranch water up my cabinet and onto the ceiling 😂 I think it coulda used 1 less cup of water…idk. Hoping it tastes good.
My kids love this and it’s so easy they can make it themselves. Thank you!
OMG just tried this as it looked easy and fast. So yummy! so fast, I had everything right here! Thank you
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?
Can I use water instead of chicken broth? And if so, how much water
Followed recipe and my instapot did not but read burn. Very frustrating.
Mine too.
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.
It was delicious! I didn’t add as much cream cheese but it was cheesy enough with 1/2 the amount suggested.
My family loved this! Super easy to prepare, and delicious!
Fast, easy, and delicious! We added crispy jalapenos for some kick
I was looking for a recipe to help me use up some Amish ranch noodles I bought. This did the trick!
Just made this. It was so good.
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)!!!
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!
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 🙁
I’m glad I’m not the only one this happened to.
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.
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.
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.
Thank you so much this makes cooking easy for us❤❤🙏
Is there any way to cook this in a slow cooker?
I haven’t tested this myself in the slow cooker yet!
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.
How long do you put it in the show cooker? Pasta and all?
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!
Also, I did half the cream cheese and no shredded cheese. Still delicious !
Could heavy cream be used instead of milk?
Yes, that would be fine!
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!
So delicious. We loved it. I didn’t have enough cheddar cheese. I used mozzarella. Thanks for sharing!!!
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?
This happened to me too! Such a bummer!!
Try heating your milk first.
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.
Love this recipe!
I think maybe its chicken fat floating, not the milk curdling.
If I want to double just the chicken to one pound cut up into cubes, would that affect the cook time in the IP?
No, the pot will just take longer to come to pressure.
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?
so fast and easy. The whole family loved it!
If I have a 3 qt instant pot, would I need to 1/2 the recipe?
Yes, I believe so.
It was hit with my family! Just bought my instant pot and love cooking in it !
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?
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?!
I just had the same problem!
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.
Thank you for the tip. As I had experienced this same issue. Love the recipe. Great meal. My husband was thrilled.
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.
Let it slow release on its own. I had issues with that when I’d put too much liquid. Comes out just as amazing
YUM!! I will definitely make again. And the kids liked it too.
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!!!
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.
Did you cook the frozen chicken with all the other ingredients or just the chicken and pasta, then add the other ingredients??
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.
Do you know how to convert this for a crock pot? I planned on making this while camping and I forgot my IP 😭.
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.
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.
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.
How could I incorporate veggies into this recipe? Would frozen or fresh be best? Will cook time change? Will I need extra fluid?
You could add frozen veggies if you want but I think the IP overcooks veggies, so I prefer to cook them on the side.
Delicous, fast, easy. Kids LOVE it! Thanks for this recipe.
Can this recipe be doubled?
Yes, as long as the ingredients don’t go above the “fill”line on your insta-pot.
Can you freeze this recipe?
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!
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 🙂
Can I make this with more than one chicken breast? I’m trying to cook 3.
Yes that’s fine. Cook time is the same.
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!
I am about to make this. Can you substitute mini rigatoni for the penne?
I think that would be fine! Enjoy.
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!
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.
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!
Hi Pam, the cook time will stay them same, just stir in the rotisserie chicken at the end. 🙂 Enjoy!
Did you put the penne pasta in raw or cooked?
It goes in raw/uncooked.
Can this recipe be doubled?
Yes. Enjoy!
Can I make this with carnation evaporated milk? We are out of milk.
Thanks!
Roni
I think that would be fine–it will just change the flavor slightly.
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!
Huge win when the picky eaters love it too! Thanks for sharing <3
Can you double the recipe?
Yes, as long as your IP is big enough!
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!
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.
Definitely will make again! This made a BIG hit for dinner!
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?
I just made this tonight with 1lb chicken (2breasts). Changed nothing on the recipe. Delicious
It’s been a great recipe many times! Family and friends love it too. Thank you!
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!
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
I have tried GF pasta a few times now with other recipes and the pasta has turned out fine.
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…
Hi Lindsey, there are many free nutrition calculators on google 🙂
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.
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.
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!
I’m so glad you liked it, thanks for coming back to comment!
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!
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
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!
What is a controlled QR? Mine spewed everywhere…. lol
Mine spewed everywhere too and is soupy. Super disappointed and i was lacking 1/2 cup of broth
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!!
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.
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!
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?
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!