Instant Pot Chicken Bacon Ranch Pasta
Chicken bacon ranch has been a flavor combination in our house for years. It started with John’s chicken bacon ranch pizza almost two decades ago, then turned into a chicken bacon ranch pasta salad that our son used to love when he still lived at home.
This Instant Pot version takes all the same flavors and gets dinner on the table in about 30 minutes. It has seasoned chicken, crispy bacon, cheddar cheese, and pasta tossed in creamy ranch dressing. It’s a weeknight meal the whole family actually looks forward to.
These Things Can Make or Break the Recipe!
Use short, tube-shaped pasta. Rigatoni, penne, and ziti hold up well under pressure. Long noodles don’t cook evenly in this recipe.
Watch your liquid level. The broth should just barely cover the pasta but not by much. If you use too much liquid, you’ll end up with a watery, diluted ranch sauce. A cup and a half is perfect for my 6-quart Instant Pot.
Deglaze before sealing the lid. Any browned bits left on the liner after sautéing will trigger the Instant Pot’s burn notice. After cooking the chicken, add a splash of broth and scrape the bottom clean. It takes 30 seconds and saves a lot of frustration.
Go easy on added salt. Bacon, ranch dressing, and broth are all salty. I always use low-sodium broth in this recipe and taste before adding anything extra.
The Easier Way to Handle the Bacon
Cooking bacon inside the Instant Pot works, but it does add steps. There are a few ways to shorten the prep time.
Buy precooked bacon and heat it on the stovetop or in the microwave until it’s crispy. Then crumble it into pieces. You can also use real bacon bits stirred in at the end. Either way works!
Tips for Perfect Chicken Bacon Ranch Pasta
Leftover pasta thickens overnight as it absorbs the dressing. Stir in a splash of broth or milk when reheating.
The ranch, cheese, and bacon amounts are flexible. They don’t affect pressure cooking, so adjust to taste. Just remember they’re all adding salt.
To double, keep the cook time the same and don’t fill above the max fill line.
I tested this in a 6-quart Duo Plus only. If you have a different model, check your user manual for any liquid adjustments.
How to Make Instant Pot Chicken Bacon Ranch Pasta
Cook the Bacon
Press “Saute” and let the liner get hot. Use the lowest saute setting (press the button multiple times to cycle through). Add the diced bacon and cook 7 to 8 minutes, stirring occasionally, until crispy. Transfer to a paper towel-lined plate, press “Cancel,” and wipe out any grease or bits from the liner.
Brown the Chicken
Press “Saute” again. Once hot, add the oil and diced chicken. Sprinkle with garlic powder, salt, and pepper, and cook 4 to 5 minutes, stirring occasionally, until lightly browned.
The chicken doesn’t need to be cooked through. Remove to a bowl, press “Cancel,” and check the liner bottom. Use a wooden spoon and a splash of broth to scrape up any brown bits.
Pressure Cook
Spread the pasta into an even layer in the liner, and pour in the broth. It should just cover the noodles. Place the chicken on top in an even layer.
Don’t stir. Close the lid, set the valve to “Sealing,” and press Pressure Cook (Manual). Set to 5 minutes, then quick release when done.
Finish and Serve
Remove the lid. If there’s pooled liquid at the bottom, drain it off before adding anything else. Even a small amount will water down the ranch dressing.
Add the ranch dressing, cheddar cheese, and most of the bacon. Stir to combine. Serve hot topped with reserved bacon, extra cheese, and sliced green onions.
Storing and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, stir in a small splash of broth or milk to loosen it back up. The stovetop or microwave both work great.
How to Video
Ingredients
- ½ pound bacon, diced into small pieces
- 1 tablespoon cooking oil of your choice
- 1 pound boneless skinless chicken breasts, cut into small bite-sized pieces
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces short pasta, rigatoni, ziti, or penne works best
- 1 ½ cups low-sodium chicken broth or water
- 1 cup ranch dressing, homemade or store-bought
- ¼ cup sharp cheddar cheese, plus more for garnish
- ¼ cup green onions, diced
💌 Don't forget to save this recipe!
Instructions
- Turn on the Instant Pot using the “Saute” function. Once the liner is hot, add the bacon and stir frequently to keep it from sticking. Cook for 7 to 8 minutes, or until it reaches your desired crispiness. Transfer the bacon to a paper towel-lined plate using a slotted spoon, press “Cancel,” and wipe the liner clean.½ pound bacon
- Return the liner to the pot and press “Saute.” Once hot, add the oil and diced chicken. Sprinkle with garlic powder, salt, and pepper, and cook for 4 to 5 minutes, stirring occasionally, until all sides are lightly browned. The chicken does not need to be cooked through. Remove the chicken and press “Cancel.”1 tablespoon cooking oil of your choice1 pound boneless skinless chicken breasts½ teaspoon garlic powder¼ teaspoon salt¼ teaspoon black pepper
- Spread the pasta into an even layer in the liner and pour in the broth. The broth should just come over the top of the noodles. Add a splash more if needed. Place the chicken on top of the pasta in an even layer. Close the lid, set the valve to “Sealing,” and press the Pressure Cook (Manual) button. Set the time to 5 minutes.8 ounces short pasta1 ½ cups low-sodium chicken broth or water
- When the timer goes off, carefully open the valve for a quick release. Remove the lid. If there is any residual liquid in the bottom of the liner, drain it off before adding the remaining ingredients.
- Add the ranch dressing, cheese, and cooked bacon, reserving some bacon for garnish. Stir to combine and serve hot, topped with extra cheese, bacon, and green onions.1 cup ranch dressing¼ cup sharp cheddar cheese¼ cup green onions
