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!
Using a nice thick cut smoky bacon makes this recipe even better. If you don’t have that kind, any bacon you have will do.
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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
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!
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.
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.
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.
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!
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.
Place the pressure cooker lid on the pot and turn the steam release knob to Sealing.
Cancel the Sauté function.
Press Pressure Cook/Manual and then the + or - button to choose 5 minutes.
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.
When the pin in the lid drops down, open it and give the contents a stir. It will be fairly soupy at this point.
Stir in the cheeses and let melt.
Stir in the half and half, and add the reserved bacon. Mix well.
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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