Instant Pot Chicken Pasta Ranch

5
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #30460

September 26, 2018



"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"

Original recipe yields 5 servings
OK

Nutritional

  • 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

Step 1

Season chicken with salt and pepper and place in instant pot.

Step 2

Add chicken broth, milk, ranch seasoning and stir to combine. Add pasta and stir, burying the noodles in the liquid.

Step 3

Secure the lid, and set the valve to sealing.

Step 4

Cook on manual or pressure cook, high pressure, for 4 minutes.

Step 5

Turn valve to quick release, and open pot.

Step 6

Stir in cream cheese, american cheese torn into pieces and cooked bacon;

Step 7

Allow to cool for 5-10 minutes. The sauce will thicken as it cools

Tips & Variations


No special items needed.

Tags : Dinner

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