Instant Pot Chicken Pasta Ranch
"Made this tonight for dinner 9/26/18 Adapted from a "crack chicken" pressure cooker recipe, make sure you quick release as soon as the pressure cooker is done or you will have a bowl of mushy pasta noodles ( like I did tonight, lol) I have to say its very creamy and tasty , I like the Mild american cheese, but you can sub, monterey Jack or chedder if you prefer!!.. Enjoy"
- Serving Size: 1 (423.7 g)
- Calories 658.3
- Total Fat - 26.3 g
- Saturated Fat - 12 g
- Cholesterol - 102.4 mg
- Sodium - 913.4 mg
- Total Carbohydrate - 79.3 g
- Dietary Fiber - 10 g
- Sugars - 6.6 g
- Protein - 28.2 g
- Calcium - 174.9 mg
- Iron - 1.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Season chicken with salt and pepper and place in instant pot.
Add chicken broth, milk, ranch seasoning and stir to combine. Add pasta and stir, burying the noodles in the liquid.
Secure the lid, and set the valve to sealing.
Cook on manual or pressure cook, high pressure, for 4 minutes.
Turn valve to quick release, and open pot.
Stir in cream cheese, american cheese torn into pieces and cooked bacon;
Allow to cool for 5-10 minutes. The sauce will thicken as it cools
Tips & Variations
No special items needed.