An Instant Pot® meal full of flavor! Sauce will thicken as it sets.

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Recipe Summary

prep:
10 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

If using thawed chicken, drop cook time to 15 minutes. If your pot does not have a poultry setting, use manual high pressure.

Nutrition Facts

554 calories; protein 28.7g 57% DV; carbohydrates 52g 17% DV; fat 24.7g 38% DV; cholesterol 82.8mg 28% DV; sodium 1587.9mg 64% DV. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2020
This is always a huge hit with the family! Easy to make and so delicious! Read More

Most helpful critical review

Rating: 2 stars
06/23/2020
Sorry. Too many artificial ingredients for my taste; and the proportions were off. I use real cheese and homemade chicken stock so I was hesitant to buy fake cheese and canned soup to begin with. The result tasted more like a bad macaroni and cheese recipe with a little chicken tossed in. This is the first recipe on the site to which I have given a poor rating, but it is my honest opinion. Read More
21 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/07/2020
This was so INCREDIBLY delicious!!! I just got an insta-pot and was looking for a recipe. I was stunned at how fast the chicken cooked and was super moist. We didn’t have a “plain” cheese sauce so we just doubled the amt of shredded cheese. SO rich and creamy. I did however make 2 mistakes. My chicken was partially thawed so ended up scorching one of the breast. This led to the machine telling me “burned food” when i got to the pasta “cooking”. Luckily, it didn’t burn and the 10min it took for the pot to re-pressurize actually cooked the pasta so it was all good. Will DEFINITELY try again , the family made it disappear ! Read More
(1)
Rating: 4 stars
08/19/2018
It was yummy but I more or less doubled it & as a result it seemed less "ranch" and more like a chicken & bacon infused mac (in this case rotini) & cheese. That's nothing to complain about in my book though. Since it was my first time doing frozen chicken in my Wolfgang Puck electric pressure cooker (essentially an Instant Pot) I was amazed by how well-cooked yet moist the chicken came out. Read More
Rating: 5 stars
03/21/2019
I made this for when I volunteer at the USO and the troops loved it and asked me to make it again. Because I cook for so many (at least 50) I added a bag of Pictsweet peppers and onions and several cans of corn and green beans to make it stretch as far as possible. I couldn't understand why there were so few reviews and then realized it was the method of cooking that many people dont have the appliance mentioned in the recipe. I poached the chicken and then sprinkled the ranch dressing on it and then made the sauce (which included a whole bottle of ranch dressing) and folded the pasta into it. It was simple and very very tasty. I will be making it again for sure. Read More
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Rating: 4 stars
08/22/2020
I made this as my first recipe in my brand new instant pot. It was simple to make, but flavorful as if it was cooking all day! The only thing I might change next time is to leave out the Velveeta cheese sauce. My husband thought it was a bit “too cheesy”. Even better as leftovers! - I added it to a casserole dish and warmed it up in the oven on 350 degrees, then added buttered panko breadcrumbs on top for some crunch for the another 10-15 minutes on 450. Yummy! Read More
Rating: 2 stars
06/22/2020
Sorry. Too many artificial ingredients for my taste; and the proportions were off. I use real cheese and homemade chicken stock so I was hesitant to buy fake cheese and canned soup to begin with. The result tasted more like a bad macaroni and cheese recipe with a little chicken tossed in. This is the first recipe on the site to which I have given a poor rating, but it is my honest opinion. Read More
Rating: 5 stars
08/11/2020
Just one modification: no “cheese product”. The thought makes me shiver. I also just crumbled the bacon on top at the end because I hate soggy bacon. Gotta be crispy or nothing! Came out great and I’d definitely make it again. Read More
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Rating: 5 stars
10/07/2019
Easy to make. I used 3 chicken breast - making it more meatier. Added a salad and garlic bread - I good hearty meal. Really easy to make - gives you a chance to clean up as it cooks making it a simple clean-up at the end of the meal Read More
Rating: 3 stars
08/14/2020
It was Ok. It needed something else,not sure what. Read More
Rating: 5 stars
09/30/2020
Loved it. My family likes macaroni and cheese I had to try this. Was not disappointed. Only change I made was to substitute ham for the bacon. The chicken is easy to shred and tasty Read More
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