Instant Pot Creamy Ranch Chicken Pasta Food

INSTANT POT CREAMY RANCH CHICKEN PASTA

Instant Pot Creamy Ranch Chicken Pasta image

The internet loves this ready-in-a-hurry dish but too many versions are overly soupy or have curdled sauces. Our version uses chicken thighs because they stay moist and tender; we stir them into the cheese mixture after it is cooked to create a creamy, tangy mixture that is perfect over pasta.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 boneless, skinless chicken thighs (about 8 ounces)
One 1-ounce package ranch-dressing seasoning mix
1 pound penne pasta
4 ounces cream cheese, at room temperature
2 tablespoons sour cream, at room temperature
1/4 cup sharp yellow Cheddar, shredded

Steps:

Pat the chicken thighs dry with a paper towel and sprinkle all over with 1 tablespoon of the seasoning mix.
Add the penne to the 6-quart Instant Pot® and add 4 cups water to the pot. Place the chicken thighs on top of the penne. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick- release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board until cool enough to handle.
Meanwhile, combine the cream cheese, sour cream, Cheddar and remaining seasoning mix (about 2 tablespoons) in a large bowl. Set aside.
Roughly chop the chicken into small pieces while it is still warm. Add the chicken to the cream-cheese mixture and stir to combine. Add the chicken and cheese mixture to the pasta and stir until the cheese mixture melts and the pasta is well coated.

CHEESY RANCH CHICKEN PASTA

Cheesy Ranch Chicken Pasta image

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

Provided by Princess Under Pressure

Categories Main Dish Recipes Pasta Chicken

Time 1h10m

Yield 8

Number Of Ingredients 11

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®)

Steps:

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.

Nutrition Facts : Calories 554.1 calories, Carbohydrate 52 g, Cholesterol 82.8 mg, Fat 24.7 g, Fiber 1.9 g, Protein 28.7 g, SaturatedFat 12.4 g, Sodium 1587.9 mg, Sugar 5.4 g

INSTANT POT CREAM CHEESE CHICKEN PASTA

Instant Pot Cream Cheese Chicken Pasta image

Yield 6

Number Of Ingredients 6

Ingredients

4 to 6 boneless, skinless chicken breasts
1 can cream of chicken soup
8 oz package of Cream Cheese
1 package of Italian Dressing Dry Mix
2 cups of chicken broth
1 (16 ounce) package Penne pasta

Steps:

Place chicken breasts, broth, soup, cream cheese and dressing mix into Instant Pot.
Lock cover into place and seal steam nozzle
Set on poultry or meat setting or manually set for 15 minutes.
Naturally release pressure for 5 minutes then quick release remaining pressure.
While your Instant Pot is cooking, boil water in a pot on your stove and cook your pasta according to the directions on the package.
Shred the chicken and serve over the pasta.
If your chicken is frozen, add 5 to 10 minutes until your chicken is cooked through.

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