Turn on the Instant Pot using the “saute” function. After the stainless steel liner gets hot, add the bacon. Stir frequently to keep it from sticking. Cook for 7 to 8 minutes, or until the bacon reaches the desired crispiness. Use a slotted spoon to transfer the bacon to a waiting paper towel lined plate. Turn off the Instant Pot, and clean the stainless steel liner.

Return the stainless steel liner to the pot, and press “saute.” When the liner gets hot, add the oil and diced chicken. Sprinkle the chicken with garlic powder, salt, and pepper. Cook the chicken for 4 to 5 minutes, stirring occasionally to ensure all sides are lightly browned. The chicken does not need to be cooked all the way through. Remove the chicken from the Instant Pot, and press the “cancel” button.

Pour in the pasta noodles and spread into an even layer. Next, add the broth. The broth should come just over the top of the noodles. If it doesn’t add a little extra. Place the chicken pieces back to the pot on top of the uncooked noodles. Close the lid, ensure the valve is set to “sealing,” and press the manual (pressure cook) button. Adjust the time to 5 minutes. 

After the time is up, open the valve for a quick release of pressure. Carefully remove the lid. If there is any residual water in the bottom of the stainless steel liner, drain it off before adding additional ingredients.

Next, add the ranch dressing, cheese, and cooked bacon (reserve some for garnish). Stir to combine. Serve with extra cheese, bacon, and green onions as garnish.

Store any leftovers in the refrigerator for up to 3 days. This pasta can be enjoyed hot or cold.