Cheesy Ranch Chicken Pasta - cooking recipe

Ingredients

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))

Preparation

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.