So you like bacon, I mean, of course you do, and you want to make something tasty with it. How about Instant Pot Chicken Bacon Ranch Pasta! This recipe has lots of flavor, and is very hearty. Best of all, it has bacon in it! Well, I was going to say it’s a one-pot meal, but bacon is better!
Instant Pot Chicken Bacon Ranch Pasta
I wanted to bring you something a little more hearty. This is like a loaded mac and cheese, but with chicken. And lots of flavor!
There’s always room for more pasta, and if it’s easy to make, and loaded with great flavor, there’s a better chance of the family liking it! I love to cook pasta in my Instant Pot. To me, not having to drain the water, and the pasta soaking up the flavor, are the two big reasons to use the pressure cooker!
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Instant Pot Chicken Bacon Ranch Pasta has great flavor, and is a hearty pasta meal. A casserole style dish in less time than baking in the oven.
- 6 slices Thick Cut Bacon, cut in bite-sized pieces
- (2) 8 oz Boneless Skinless Chicken Breast, cubed
- 2 Tbsp Butter, unsalted
- 4 1/2 cups Chicken Broth, low sodium
- 1 packet Ranch Dressing Powder (3 Tbsp)
- 1/2 tsp Garlic Powder
- 16 oz Penne or Rotini Pasta
- 1 1/2 cups Sharp Cheddar Cheese, shredded
- 1 1/2 cups Monterey Jack Cheese, shredded
- 1/2 cup Half and Half, more if you lake a saucier pasta
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Prepare all of the ingredients before you start. Cut the bacon and chicken, have the butter measured. Shred the cheese, and measure out the ranch & garlic powders, broth, and pasta. It will make the cooking process much easier and faster. Less stress!
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Turn on the Sauté function (Normal/Med heat). Add the chopped bacon. Cook, stirring occasionally, until done. Remove to a paper towel and drain all of the fat except for a couple of teaspoons.
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Add the chicken pieces in one layer in the pot. Let them cook a few minutes, then stir or flip them over. Cook until the outsides turn white and they brown a little (they won't be completely cooked through). Remove to a plate.
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Add the butter and a splash or two of the broth to the pot and stir. Cook for a minute, scraping the bottom of the pot so you can to get all of the brown bits (fond) up.
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Add the broth, ranch powder, and garlic powder, and stir well. Place a glass lid on the pot and let broth come to a simmer. If you use the pressure cooker's lid, don't seal it!
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When the broth starts to simmer, add the pasta and stir. Also add the chicken back in. Gently push down, using a spoon, to submerge the pasta.
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Place the pressure cooker lid on the pot and turn the steam release knob to Sealing.
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Cancel the Sauté function.
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Press Pressure Cook/Manual and then the + or - button to choose 5 minutes.
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When the cooking cycle ends, do a controlled Quick Release of the pressure, just until you are sure no sauce will spew out with the steam, then turn the knob all the way and let it all out.
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When the pin in the lid drops down, open it and give the contents a stir. It will be fairly soupy at this point.
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Stir in the cheeses and let melt.
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Stir in the half and half, and add the reserved bacon. Mix well.
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Serve warm.
This pasta dish will thicken as it cools. To reheat you may need to add a little broth, milk, or water.
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I made this tonight, and it was delicious! They only thing I will change the next time I make it is less bacon, lol. I love bacon but it was a little over powering to me.
Hi Jess, thank you for your review, and the suggestion about less bacon. I appreciate you taking the time to review this recipe!
I do not have the glass lid 🙁
What are my options?
Can I just place the regular lid on???
Hi Amy, any lid will do. If you use the pressure cooker lid, just make sure it is on venting.
I just put broth into microwave and brought it up to temp.. yum!
Great!
What size Instapot is this recipe for?
Hi Kayla, all of my recipes are created for the 6 quart, unless otherwise stated. Thanks for stopping by!
Can you make it without a pressure cooker?
Sure, Aimee, using a pot on the stove to cook the pasta, and another to cook the bacon and chicken. You won’t need all of the broth, but keep some in case it is too thick after adding the pasta and cheese.
This was super delicious and flavorful! I used chicken stock and 1 1/2 tablespoons of Hormel real crumbled bacon that I had leftover from a different recipe. I will definitely be making this again! Thanks for the great recipe!! 😀👍🏼
This was super delicious and flavorful! I used chicken stock and 1 1/2 tablespoons of Hormel real crumbled bacon that I had leftover from a different recipe. I will definitely be making this again! Thanks for the great recipe, Sandy 😀👍🏼
Hey Kimster, thanks for the review! I’m glad this recipe worked for you!
I just made this, a good choice for my family as they don’t like onions. It turned out beautifully, the flavor was excellent. I am a little confused and kind of muddled along with the bacon. No where in the instructions does it say when to add the bacon pieces. I did right at the end. Also, it says bacon reserve. Is that the drippings that you add in? I did not since we are watching our diets. It was good without it. I did add in 3 celery stalks, diced. Family likes cooked celery, onions not so much. Lol. I’ll be making this again. Thanks!
Hi Lauri, I’m glad you and your family enjoyed this recipe. Just to clarify, the instructions say to add the reserved bacon, which means the bacon you had previously cooked and set aside. Definitely not the bacon fat! I’ll try and find a way to put emphasis on that so no one else is confused about it! Thank you for your review and feedback!
I think if it simply said add bacon pieces it would be clearer. What are the drippings you saved used for?
Okay, thank you. I don’t save the fat from this recipe, so I need to reword it so it doesn’t appear that way! Lol! Thanks!
Just made this last night and the family loved it. Will definitely have to make this again. Thanks for the recipe.
Hi Cyndi! I’m so glad that you and your family liked this recipe! Thank you for leaving a review!
Loved it, I would like to double the recipe. How much time should I add?
Hi Joanie, you don’t have to add time as the pasta cooks in the time given. It may take longer to come to pressure though, and be really careful when you release the pressure so none of the sauce spews out with the steam. It happens easier with a fuller pot!
Sandy I made this tonight for my wife she is 28 weeks pregnant and loved it. O and it’s a boy. We will be adding this recipe into the weekly rotation.
OMGosh Zach! Congratulations! I’m super happy that your wife liked this recipe (and baby). Thank you for your review! Let me know when the baby arrives! <3
I made this with my 6 qt. It is amazing. I used bow tie pasta and I didn’t have any Monterey Jack Cheese so I put in 2 cups sharp cheddar and 1 cup grated Parmesan. I also cooked 9 strips of bacon as I love bacon and the more the better!
Thanks for sharing this wonderful recipe!
Thank you for your review, Anita. I’m so glad you liked this. More bacon is better, for sure! Lol!
I think I will use my 8 qt. next time as it did spew out some. BTW, I can’t rate this recipe. I give it 5 stars
Thank you, Anita. The stars seem to have come through. Thank you for your review. You can do a controlled quick release and start releasing the pressure in shorter bursts until you can be sure that no sauce spews out with the steam. Even if you use your 8 qt, try this to make sure!
This recipe was delicious! I added extra bacon but not sure if it made it all the way to the end since I snacked on it while the pasta was cooking 😉
Hi Erin! I always make extra bacon for snacking while cooking! Plus, whenever I cook bacon the guys suddenly appear out of nowhere and want some! I’m so glad you liked this recipe! Thank you for your review!
Hubby and I loved this. The more bacon the better! Next time I will add mushrooms too!
I made this today I substitute the bacon for ham and cream cheese for 1/2 and 1/2. It was a hit with our kids..
Hi Chantelle, that sounds so good!
This recipe was great… easy instructions and dinner was done!
That’s what I like to hear! I’m happy you liked it, Trina! Thank you for your review!
Can I halve this recipe? I know the instant pot requires so much liquid so I wanted to make sure it would work!
Yes you can. Just keep the proportions the same, and cook time the same as well. Enjoy!
Thank you so much for this Delicious recipe! I am an Instant Pot newbie and this recipe could not have been easier. I did not change a thing and it was PERFECT!! My family loved it as well!
I’m glad you liked this recipe, Veronica! Thank you for your review, and have fun with your pressure cooker!
I have not tried the recipe yet, but just wondering why bring the liquid up to a boil before starting the pressure cook? Wont the liquid mixture boil almost immediately once the top is locked and heat is being added to build pressure? Does the pasta need that bit of extra time in boiling water to be done in 5 minutes or something?
Generally recipes like this seem to be deglaze and immediately then throw in everything in and start the pressure cook, so I was curious.
Hi Donnie. The reason I like to bring the contents to a boil is to speed it up and reduce the possibility of the burn error. It will come to pressure much quicker and you will have great results. You don’t HAVE to do it this way to have good results, but this method helps.
Thanks for the quick reply yesterday. It allowed me to make it last night. I avoided the boiling step and used evaporated milk instead of half and half to make it slightly not as unhealthy but otherwise followed the recipe. It ended up much soupier for us than the picture, but I actually think that was a positive. My wife and I loved it.
I’m glad you liked it. Often times when it is soupy it’s due to not enough pasta. I always weigh mine to make sure. But since you like the soupy consistency, that great! Thank you for letting me know.