You may also like
Categories:
frozen skinless chicken broth condensed cream milk butter onion powder rotini pasta bacon Cheddar cheese envelope cheese sauce
Viewed: 33 - Published at: 8 years agoIngredients
- 2 frozen skinless, boneless chicken breasts, or more to taste
- 1 (32 ounce) carton chicken broth, divided
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 (12 fluid ounce) can evaporated milk
- 2 tablespoons butter
- 1 (1 ounce) package ranch dressing mix
- 2 teaspoons onion powder
- 1 (16 ounce) package rotini pasta
- 7 slices cooked bacon, crumbled
- 2 cups shredded mild Cheddar cheese
- 1 (4 ounce) envelope cheese sauce (such as Velveeta(R))
Method
- Place chicken breasts in a multi-functional electric pressure cooker (such as Instant Pot(R)) and add 2 cups chicken broth, cream of chicken soup, milk, butter, ranch dressing mix, and onion powder. Close and lock the lid. Select the Poultry setting according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer chicken to a cutting board using a slotted spoon. Shred chicken and return to the pot. Add rotini, remaining chicken broth, and bacon. Close and lock the lid. Select the high pressure setting according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in shredded mild Cheddar cheese and cheese sauce until well combined.
