Instant Pot Chicken Bacon Ranch Pasta
User Reviews
5
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Prep Time
26 mins
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Cook Time
4 mins
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Servings
6 servings
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Calories
627 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken Bacon Ranch Pasta
Description
The recipe starts by seasoning chicken breasts with salt, pepper, paprika, garlic powder, and onion powder, then browning them in olive oil using the Instant Pot. Crispy bacon is cooked separately, and onion and garlic are sautéed in reserved fat for flavor base. Chicken broth, heavy cream, ranch seasoning, pasta, and cubed cream cheese are added, with the chicken layered on top to cook together under pressure.
The cooking process produces tender chicken infused with ranch seasoning and bacon flavor, while the pasta cooks in a creamy broth thickened by melted cream cheese and enriched by cheddar cheese folded in after pressure cooking. Fresh spinach is stirred in at the end, wilting lightly to add color and freshness.
This pasta dish serves as a hearty, cheesy entrée suitable for a filling family dinner, balancing spices, creamy cheese, and protein in one pot.
Ingredients
Chicken & Bacon:
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 boneless meat skinless chicken breasts, regular
- 10 Bacon slices
Pasta:
- 1 tablespoon olive oil
- 1 onion chopped, small
- 4 cloves garlic minced
- 1 oz ranch seasoning mix package
- 1 cup Bacon chopped, cooked
- 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 spinach fresh
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 627 kcal
% 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.
User Reviews
Overall Rating
5
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