Instant Pot Chicken Bacon Ranch Pasta

1 chicken breast cut into 1 inch cubes

1 1/2 cup chicken broth

1 1/2 cup heavy cream

1 tsp minced garlic dried

salt and pepper to taste

1/2 lb linguine noodles broken in half

2 T. dry ranch mix

3/4-1 cup shredded parmesan cheese

1/2 cup bacon prepped and crumbled

 

Combine broth, heavy cream, garlic, salt and pepper in the liner of the Instant Pot. Put the 1 inch cubes of chicken into the broth and cream mixture in the Instant Pot liner. Take care to distribute the chunks evenly around the liner. Place the broken pasta on top of the chicken in the liquid. MAKE SURE ALL NOODLES ARE COVERED WITH LIQUID. Move the pasta around until they are all covered.

Secure lid in place, make sure the knob is set to seal. Cook on manual HIGH for 6 minutes NPR for 6 minutes and then QR. The sauce at this point will be very runny, don’t be scared. It is supposed to be that way.  Stir in the dry ranch dressing mix, mix thoroughly. Gradually add in the shredded parmesan cheese. Add in small amounts at a time, stirring in-between each addition. Serve in bowls and top with crispy bacon bits. Enjoy!