5.0 from 30 votes
Instant Pot Chicken Bacon Ranch Pasta
Instant Pot Chicken Bacon Ranch Pasta is a creamy and satisfying dish that the whole family will love! Ready in minutes, it makes for a quick hearty dinner!
Prep Time
26 mins
Cook Time
26 mins
Servings: 6 servings
Calories: 627 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Chicken & Bacon:
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 regular boneless skinless chicken breasts
- 10 bacon slices
Pasta:
- 1 tablespoon olive oil
- 1 small onion chopped
- 4 cloves garlic minced
- 1 oz package ranch seasoning mix
- 1 cup cooked bacon chopped
- 2 cups chicken broth or veggie broth
- 1 cup heavy cream
- 3 cups shell pasta medium or small
- 8 ounces cream cheese room temperature
- 1 1/2 cups cheddar cheese
- 4 cups fresh spinach
Instructions
- Add salt, pepper, paprika, garlic powder and onion powder to a large shallow bowl and stir to combine.
- Set Instant Pot to Sauté. Once the IP is hot, add the oil.
- Toss chicken in the seasoning mix to coat on both sides and add to the hot oil.
- Cook on both sides for 2-3 minutes until golden brown. Remove from pot and set aside on a plate, cover with aluminum foil to keep it warm.
- Add the bacon and cook until crispy. Remove and set aside.
- Drain bacon grease, leaving only about 1 tablespoon in the pot.
- Add the diced onion and minced garlic and cook for 1-2 minutes, stirring occasionally.
- Add chicken broth and using a wooden spoon, scrape well the bottom of the pot, trying to remove any bits that stuck to it.
- Add the pasta, heavy cream and Ranch seasoning mix. Stir gently and top with the chicken breasts and cubed cream cheese.
- Cover and seal the lid. Make sure the valve points to Sealed. Change the setting to manual and adjust the time to 4 minutes on High Pressure.
- Once Instant Pot beeps to show that it's done, do a quick release, by changing the position of the valve to Vent. Carefully remove the cover.
- Remove chicken from pot, and set aside on a cutting board.
- Add the cheddar cheese and gently stir to combine for 1 minute.
- Add the spinach and stir to combine.
- Turn off the pressure cooker.
- Cut the chicken into cubes and add to the pot, add the chopped bacon as well gently give everything a final stir.
- Serve immediately garnished with bacon and parsley.
Cup of Yum
Nutrition Information
Calories
627kcal
(31%)
Carbohydrates
50g
(17%)
Protein
28g
(56%)
Fat
35g
(54%)
Saturated Fat
12g
(60%)
Cholesterol
68mg
(23%)
Sodium
1419mg
(59%)
Potassium
635mg
(18%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
2386IU
(48%)
Vitamin C
13mg
(14%)
Calcium
260mg
(26%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 627
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 50g | 17% |
| Protein | 28g | 56% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 68mg | 23% |
| Sodium | 1419mg | 59% |
| Potassium | 635mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2386IU | 48% |
| Vitamin C | 13mg | 14% |
| Calcium | 260mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.