Chicken Bacon Ranch Pasta


  • 6 slices bacon
  • 1 lb boneless, skinless chicken breast
  • 4 1/2 cups chicken broth
  • 1 packet ranch dressing powder
  • 1/2 tsp garlic powder
  • 16 oz penne or rotini pasta
  • 1 cup sharp Cheddar cheese
  • 1 cup Monterey Jack cheese
  • 1/2 cup half and half
  • Add bacon to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  • 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.
  • Remove chicken and bacon to a plate, reserving drippings.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • 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.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Stir in the cheeses a little at a time until melted. Add half and half and reserved bacon. Mix well and serve.
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