Chicken Bacon Ranch Pasta By: Chop Secrets Cuisine Modern Course Dessert Difficulty Easy Duration 15-30 min Cooking Technique Pressure Cook, Sauté Notes ["*The MANUAL and PRESSURE COOK buttons are interchangeable."] Keywords 15-30 min, 6 servings, bacon, boneless, chicken broth, Chop Secrets, contributed, cook 25 min, dessert, easy, garlic powder, half and half, modern, monterey jack cheese, packet ranch dressing powder, penne or rotini pasta, prep 5 min, pressure cook, sauté, sharp cheddar cheese, skinless chicken breast Prep Time 5 min Cook Time 25 min Servings 6 servings Ingredients 6 slices bacon1 lb boneless, skinless chicken breast4 1/2 cups chicken broth1 packet ranch dressing powder1/2 tsp garlic powder16 oz penne or rotini pasta1 cup sharp Cheddar cheese1 cup Monterey Jack cheese1/2 cup half and half Instructions 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. Previous Next