This post is sponsored by Hidden Valley Ranch, but the content and opinions expressed here are my own.
This Instant Pot Chicken Ranch Pasta gives me comfort vibes like no other. The recipe has all of the best ingredients to make for an indulgent meal – cheese, pasta, and lots of Hidden Valley Ranch. Keep reading to see the full recipe!Jump to Recipe
About two years ago, I purchased a pressure cooker, which is the same thing as an Instant Pot…but without the hefty price tag. It does all of the same things as Instant Pot!
The pressure cooker saves me so much time for recipes when I want something in a pinch, but don’t feel like doing a lot of cooking. Which is also handy when the weather gets warm and I don’t want to heat up my kitchen by turning on the oven!
Another item that saves me a lot of time when cooking is Hidden Valley Ranch Seasoning Shaker. It’s convenient and easy to use — sprinkle some ranch seasoning into your weeknight meal to add flavor.
Instant Chicken Ranch Pasta
Season chicken pieces with salt and pepper, and add to the bottom of the instant pot.
Add chicken broth, milk, and Hidden Valley Ranch Seasoning and stir to combine. Add uncooked noodles.
Cook on high pressure for 4 minutes, followed by a quick release.
Break up the cream cheese into chunks and add to the pasta along with the cheddar cheese. Gently stir until melted and smooth.
Allow the pasta to cool for 5-10 minutes. The sauce will thicken as it cools!
When I finished cooking, I could barely get this pasta onto a plate before diving in. I couldn’t believe that this meal came together in about 15 minutes!
This dinner came together using just one pot, so clean up will be a breeze, making it perfect for a night when you don’t feel like dirtying up a bunch of dishes.
If you make the meal, let me know below in the comments!
Instant Pot Chicken Ranch Pasta
- 1/2 pound boneless skinless chicken breasts, cut into chunks
- 2 tbsp Hidden Valley Ranch Seasoning Shaker
- 8 oz Cream Cheese
- 16 oz Penne Pasta
- 3 cups Chicken Broth
- 2 cups Milk
- 2 cups Shredded Cheddar Cheese
- Season chicken with salt and pepper and place at the bottom of your instant pot or pressure cookerAdd chicken broth, milk, and Hidden Valley Ranch seasoning and stir to combine. Add pasta and stir, pushing the noodles in the liquid.Secure the lid, and set the valve to sealing.Cook on manual or pressure cook, high pressure, for 4 minutes.Turn valve to quick release, and open pot.Stir in broken cream cheese and cheddar cheeseAllow to cool for 5-10 minutes. The sauce will thicken as it cools.