Turn on your Instant Pot and select the ‘Saute’ function.
While the Instant Pot is heating up, slice bacon into 1/2 inch pieces.
Once Instant Pot is “Hot” add bacon and sauté until fully cooked.
Depending on the fat content of your bacon, you may need to remove some of the bacon fat from the Instant Pot. Ideally, you want to remove all but about 1 tablespoon of the bacon fat from the Instant Pot. Remove excess bacon fat from Instant Pot with a ladle.
Cut bonesless skinless chicken breasts into 1 inch cubes.
Add chicken to Instant Pot and stir together with bacon until chicken is lightly browned. Do not fully cook the chicken.
Sprinkle ranch mix into the Instant Pot and coat bacon and chicken with seasoning.
Select the ‘Cancel’ function to turn off your pot and reset the cooking function.
Pour in chicken broth or chicken stock and pasta.
Try to cover pasta with chicken broth by pushing pasta down in pot.
Close the Instant Pot with the lid and move valve to “seal” position.
Select the ‘Pressure Cook’ on high for time associated with the pasta that you are using. Calculate cook time based on pasta of your choice. Look at the box and take the suggested cooking time and cut it in half and subtract 2 minutes. If the box says 10 minutes, cut it in half (5 minutes) and subtract 2. So your total cook time will be 3 minutes.
When timer beeps, quick release all pressure. If a substantial amount of liquid sprays out of the valve, quickly move valve back to seal and wait a minute or 2 and then move valve back to release.
Remove the lid and add in cream cheese and shredded cheddar cheese.
STIR!! This is when the cheesy goodness magic happens. Stir everything together until it is well combined.
Slowly add in milk or half and half until you have reached your desired creaminess.
Add any additional salt and pepper, to taste.
Garnish with just a bit of fresh parsley.
IT IS TIME!!! Time for you to indulge in this creamy cheesy delicious goodness! Go for it! You deserve it!