Recipes Main Dishes Pasta Chicken Cheesy Ranch Chicken Pasta 4.6 (22) 19 Reviews 2 Photos An Instant Pot® meal full of flavor! Sauce will thicken as it sets. Submitted by Princess Under Pressure Published on April 3, 2019 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 50 mins Additional Time: 10 mins Total Time: 1 hr 10 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 frozen skinless, boneless chicken breasts, or more to taste 1 (32 ounce) carton chicken broth, divided 1 (10.75 ounce) can condensed cream of chicken soup ½ (12 fluid ounce) can evaporated milk 2 tablespoons butter 1 (1 ounce) package ranch dressing mix 2 teaspoons onion powder 1 (16 ounce) package rotini pasta 7 slices cooked bacon, crumbled 2 cups shredded mild Cheddar cheese 1 (4 ounce) envelope cheese sauce (such as Velveeta®) Directions Place chicken breasts in a multi-functional electric pressure cooker (such as Instant Pot®) and add 2 cups chicken broth, cream of chicken soup, milk, butter, ranch dressing mix, and onion powder. Close and lock the lid. Select the Poultry setting according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a cutting board using a slotted spoon. Shred chicken and return to the pot. Add rotini, remaining chicken broth, and bacon. Close and lock the lid. Select the high pressure setting according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in shredded mild Cheddar cheese and cheese sauce until well combined. Cook's Note: If using thawed chicken, drop cook time to 15 minutes. If your pot does not have a poultry setting, use manual high pressure. I Made It Print Nutrition Facts (per serving) 554 Calories 25g Fat 52g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 554 % Daily Value * Total Fat 25g 32% Saturated Fat 12g 62% Cholesterol 83mg 28% Sodium 1588mg 69% Total Carbohydrate 52g 19% Dietary Fiber 2g 7% Total Sugars 5g Protein 29g 57% Vitamin C 1mg 1% Calcium 327mg 25% Iron 3mg 17% Potassium 394mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.