Instant Pot Crack Chicken Pasta: Difference between revisions
From McGough's Recipes
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* 1/4 cup cooked chopped bacon | * 1/4 cup cooked chopped bacon | ||
* 1 (8-oz) package cream cheese | * 1 (8-oz) package cream cheese | ||
* 1 | * 1 lb dry penne pasta | ||
* 3 cups low-sodium chicken broth | * 3 cups (24oz) low-sodium chicken broth | ||
* 2 cups water | * 2 cups water | ||
* 2 cups shredded cheddar cheese | * 2 cups (16oz) shredded cheddar cheese | ||
=== '''Instructions''' === | === '''Instructions''' === | ||
# Preheat Instant Pot on “Sauté” setting; add oil, chicken, and ranch packet, stirring to coat. Cook chicken 2–3 minutes. | # Preheat Instant Pot on “Sauté” setting; add oil, chicken, and ranch packet, stirring to coat. Cook chicken 2–3 minutes. | ||
Latest revision as of 16:05, 26 February 2024
| Prep | Cook | Total |
|---|---|---|
| 5 Min + Bacon | 15 Min | 20 Min |
Ingredients
- 1- lb boneless skinless chicken breast, cut into bite-sized pieces
- 2 Tbsp olive oil
- 1 (1-oz) package ranch dressing mix
- 1/4 cup cooked chopped bacon
- 1 (8-oz) package cream cheese
- 1 lb dry penne pasta
- 3 cups (24oz) low-sodium chicken broth
- 2 cups water
- 2 cups (16oz) shredded cheddar cheese
Instructions
- Preheat Instant Pot on “Sauté” setting; add oil, chicken, and ranch packet, stirring to coat. Cook chicken 2–3 minutes.
- Add pasta, broth, and water to pot.
- Close lid, lock pot, select “Manual” setting and 4 minutes time. Cook pasta until time is up, then quick release and open Pot.
- Stir in cream cheese, cheddar cheese and cooked bacon until combined; let pasta set
- 5 minutes to thicken. Serve immediately.
