This Instant Pot Chicken Bacon Ranch Pasta is made lighter with packaged ranch seasoning, turkey bacon and Greek yogurt!

Step 1 Add olive oil, chicken, garlic, ranch seasoning, salt and pepper, water and pasta to Instant Pot in that order. Cook on high for 3 minutes, then do a quick pressure release. Instant Pot will take 10-15 min to preheat then cook for 3 min on high pressure.

Step 2 While Instant Pot is preheating, cook turkey bacon with a bit of olive oil in a large skillet over med-high heat, cooking for 3-4 min per side. Remove from skillet when finished and chop up when cool enough to handle. Set aside.

Step 3 When pressure gauge is down and it is safe to do so, remove lid and stir in Greek yogurt and parmesan cheese until well combined. Mix in broccoli, parsley and cooked turkey bacon then let sit for 5-10 minutes (this will give broccoli time to steam and cook). Serve and enjoy!

Storing and Reheating This recipe will last in the fridge for up to 5 days. To store, I prefer to do so in individual servings in glass meal prep containers. This is so that you can reheat directly in the container itself, and ensure you are getting a proper portion size.When ready to enjoy it, reheat in the microwave for 2-3 minutes and sprinkle water overtop to ensure the pasta doesn't dry out.

Freezing Instant Pot Chicken Bacon Ranch Pasta This pasta will keep in the freezer for three months. To reheat from frozen, simply sprinkle some water overtop and microwave for 7-9 minutes, stirring halfway through. You can also allow the pasta defrost in the fridge overnight and then reheat

Check out a couple of our other Instant Pot recipes below!