1cupshredded cheddar cheese, plus extra for garnish
4slicesbacon, cooked and crumbled
Green onions, optional garnish
Instructions
Turn on the Instant Pot by pressing the “Sauté” button. Season the chicken with salt and pepper. When pan is hot, add the oil and chicken (see note).
Cook the chicken for 3 to 4 minutes, stirring occasionally, until it is white on the outside. It will not be cooked through. Use a slotted spoon to remove the chicken to a plate. Add ½ cup broth to pot, boil and scrape bottom to remove all browned bits. Press “Cancel” on the Instant Pot.
Add the uncooked pasta noodles, followed by the remaining broth, heavy cream, and ranch seasoning mix. DO NOT STIR, but make sure the liquid is covering the noodles. Add the chicken back to the Instant Pot on top of the ranch seasoning mix.
Close the lid, ensure the valve is turned to the seal position, and set for 5 minutes at High Pressure, or Pressure Cook, depending on your model.
When timer goes off, quick release the pressure. Remove the lid, and add cream cheese and cheddar cheese, stirring until the cheese is melted and creamy. If desired, stir in bacon, or reserve the bacon for garnish.
Serve hot with your choice of garnishes. Store any leftovers in the refrigerator for up to 3 days.
Video
Notes
Skip browning the chicken if you want. Just skip to step #3, adding the raw chicken, seasoned with salt and pepper, on top of the ranch seasoning, as directed.
If desired, stir in chopped spinach, green peas, cooked green beans, or corn after stirring in cheese.
Oven Directions: Brown chicken in skillet, and cook pasta, as directed on package. Mix remaining ingredients (omitting broth), then stir in chicken and pasta. Spoon into greased 9 x 13 inch baking dish. Bake in preheated 375°F oven for 30 to 35 minutes. Garnish as desired.