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"
Ingredients
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 by Step Method
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
No special items needed.