Instant Pot Crack Chicken Pasta
This Instant Pot Crack Chicken Pasta combines tender chicken, bacon, and elbow macaroni in a creamy ranch and cheddar sauce. It costs just $3.97 per serving and is a family favorite.
Servings: 6
Cost: $23.84, $3.97 per Serving
Ingredients
- 1.5 cups Dry Elbow Macaroni
- 3 Chicken Breasts Diced into 1 inch pieces
- 12 Slices Bacon cooked and diced
- 8 oz Cream Cheese softened at room temperature
- 1 can cream of chicken soup (10 oz can)
- 1 cup Sour Cream
- ½ cup Chicken Broth
- 1 Ranch Seasoning Packet 1 oz
- ½ tsp Black Pepper
- 3 cups Shredded Cheddar Cheese divided
- 2 Green Onions thinly sliced
Instructions
- In a large bowl, beat together cream of chicken soup, sour cream, ranch seasoning packet, and black pepper with a hand mixer until creamy.
- Gently stir in diced chicken breasts, shredded cheddar cheese, and half of the 12 cooked and diced bacon slices until fully combined.
- Pour chicken broth into the bottom of the Instant Pot.
- Spoon the chicken mixture into the Instant Pot on top of the broth.
- Seal the Instant Pot lid and cook on high pressure for 12 minutes.
- After the cooking time is complete, carefully do a quick release by moving the valve from the sealing position to the vent position.
- Turn the Instant Pot to the sauté setting.
- Stir in dry elbow macaroni, making sure the noodles are completely covered by the liquid and mixture.
- Cook for 4–5 minutes, stirring frequently to prevent sticking, until the noodles are tender.
- Stir in softened cream cheese during the last few minutes of cooking until melted and creamy.
- Turn off the Instant Pot.
- Top with the remaining shredded cheddar cheese, the remaining diced bacon, and sliced green onions.
- Let the casserole sit for a few minutes so the sauce thickens and the cheese melts.
- Serve warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Make sure that you put the chicken broth in the bottom of the instant pot before you pour the chicken mixture on top so that you don't get the burn notice when cooking the chicken.
If you've had trouble with the burn notice on this recipe, place a trivet or steamer basket in the bottom of the Instant Pot before adding the chicken broth and chicken mixture. This keeps the chicken from making direct contact with the hot pot bottom, which is the most common cause of the burn notice with this recipe.
Nutrition
Calories: 884kcal | Carbohydrates: 33g | Protein: 51g | Fat: 61g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 1010mg | Potassium: 741mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1404IU | Vitamin C: 2mg | Calcium: 494mg | Iron: 1mg
