Chicken Bacon Ranch Pasta
By :Chop Secrets
Print Recipe
Votes: 9
Rating: 4.89
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Poultry, Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 6 slices bacon cut into bite-sized pieces
  • 1 lb boneless, skinless chicken breast cut into 3/4 inch cubes
  • 4 1/2 cups chicken broth warmed, low sodium is best
  • 1 packet ranch dressing powder
  • 1/2 tsp garlic powder
  • 16 oz penne or rotini pasta
  • 1 cup sharp Cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1/2 cup half and half
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Poultry, Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 6 slices bacon cut into bite-sized pieces
  • 1 lb boneless, skinless chicken breast cut into 3/4 inch cubes
  • 4 1/2 cups chicken broth warmed, low sodium is best
  • 1 packet ranch dressing powder
  • 1/2 tsp garlic powder
  • 16 oz penne or rotini pasta
  • 1 cup sharp Cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1/2 cup half and half
Votes: 9
Rating: 4.89
Rate this recipe!
Instructions
  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  2. Cook and stir bacon until most of the fat is rendered, then add chicken and brown lightly on both sides, 2-3 minutes. Meat may not be cooked through.
  3. Remove chicken and bacon to a plate, reserving drippings.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add ranch powder, garlic powder and chicken to the pot. Stir to combine, then add pasta to the pot and make sure it is submerged.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Stir in the cheeses a little at a time until melted. Add half and half and reserved bacon. Mix well and serve.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

5 replies
  1. Jenchefski13
    Jenchefski13 says:

    The whole family loved this recipe, including my super picky youngest! This was my first try w the IP and I was torally wowed by how fast, easy, and delicious it was!

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