Description
An Instant Pot® meal full of flavor! Sauce will thicken as it sets.
Ingredients
- 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®)
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 8