Description

Creamy and delicious this Instant Pot Crack Chicken Pasta is flavorful. Turkey bacon, cheese, chicken and pasta cooks fast in the instant pot.

Ingredients

Scale

1.5 cups Dry Elbow Macaroni
3 Chicken Breasts (Diced into 1 inch pieces)
12 Slices Turkey 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
1/2 cup Chicken Broth
1 Ranch Seasoning Packet (1 oz)
1/2 tsp Black Pepper
3 cups Shredded Cheddar Cheese (divided)
2 Green Onions (thinly sliced)

Instructions

Step: In a large bowl, beat together 1 can cream of chicken soup, 1 cup sour cream, 1 ranch seasoning packet, and ½ teaspoon black pepper with a hand mixer until creamy.
Step: Gently stir in 3 diced chicken breasts, 1 ½ cups shredded cheddar cheese, and half of the 12 cooked and diced turkey bacon slices until fully combined.
Step: Pour ½ cup chicken broth into the bottom of the Instant Pot.
Step: Spoon the chicken mixture into the Instant Pot on top of the broth.
Step: Seal the Instant Pot lid and cook on high pressure for 12 minutes.
Step: After the cooking time is complete, carefully do a quick release by moving the valve from the sealing position to the vent position.
Step: Turn the Instant Pot to the sauté setting.
Step: Stir in 1.5 cups dry elbow macaroni, making sure the noodles are completely covered by the liquid and mixture.
Step: Cook for 4–5 minutes, stirring frequently to prevent sticking, until the noodles are tender.
Step: Stir in 8 ounces softened cream cheese during the last few minutes of cooking until melted and creamy.
Step: Turn off the Instant Pot.
Step: Top with the remaining 1 ½ cups shredded cheddar cheese, the remaining diced turkey bacon, and 2 thinly sliced green onions.
Step: Let the casserole sit for a few minutes so the sauce thickens and the cheese melts.
Step: 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.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Main Course
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 884 kcal
Sugar: 4 g
Sodium: 1010 mg
Fat: 61 g
Saturated Fat: 29 g
Unsaturated Fat: 23 g
Trans Fat: 1 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 51 g
Cholesterol: 219 mg

Keywords: Instant Pot, Crack Chicken, Pasta, Casserole, Creamy Chicken