Recipe Background
An Instant Pot ® greatly speeds up the time it takes to cook this addictive pasta dish. Cook the chicken and noodles in 30 minutes, and add in the rest of the ingredients at the end for fresh creaminess. With the addition of spinach and cheese, all the core food groups are represented. Prepare it on a busy weeknight and you’ll be plenty satisfied.
An Instant Pot ® greatly speeds up the time it takes to cook this addictive pasta dish. Cook the chicken and noodles in 30 minutes, and add in the rest of the ingredients at the end for fresh creaminess. With the addition of spinach and cheese, all the core food groups are represented. Prepare it on a busy weeknight and you’ll be plenty satisfied.
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pound chicken boneless and skinless, cut into 1-inch chunks
- 1 (1-ounce) packet dry ranch dressing mix
- 1 (16-ounce) box rotini pasta
- 4 cups low sodium chicken broth
- 1 (8-ounce) block cream cheese
- 1 cup cheddar cheese shredded
- 8 slices bacon cooked and crumbled
- 5 ounces baby fresh spinach
Directions
- Add the olive oil into the pressure cooker pan and select the “sauté” setting.
- Heat the oil for 1 minute.
- Add the chicken into the pan and sauté until the chicken is no longer pink, about 5 minutes.
- Add the ranch dressing packet and stir to combine.
- Add the rotini, then pour the chicken broth over the top. Do not stir the pasta and the broth.
- Place the lid on the pressure cooker and turn the valve on top to seal.
- Set on “Manual” or “High Pressure” for 4 minutes.
- When the timer goes off, use the quick-release for the pressure valve carefully.
- Stir in the cream cheese, the shredded cheese, the bacon, and the spinach.
- Stir until the cheese is melted, then immediately serve.
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