• 1 to 1.5 lbs of boneless chicken breasts
  • 1 cup of chicken stock
  • 2 cups water
  • 1 packet ranch seasoning
  • 8 oz cream cheese
  • 16 oz pasta
  • 4 oz of shredded cheese ( Mexican cheese blend or cheddar blend )
  • ¼ - ½ cup of hot wing sauce ( depending on how strong you want it )


  1. Add the chicken and chicken stock into the Instant Pot.
  2. Cook on high pressure for 14 minutes with a quick release ( 20 minutes if the chicken is frozen ).
  3. When the 14 minute timer goes off do a quick release.
  4. Remove the chicken and shred it.
  5. Add two cups of water and the noodles to the Instant Pot.
  6. Add chicken on top of the noodles.
  7. Add the cream cheese, ranch dressing, and hot sauce.
  8. Do not mix (it will increase scorching the bottom).*
  9. Cook on high for 4 minutes with a quick release.
  10. Stir in the shredded cheese and continue stirring until everything is combined.


*I have had issues with scorching from the mixture getting to the bottom , so be careful. A simple solution would be just to not add the chicken, cream cheese, ranch, and hot sauce until after the noddles are cooked. You could combine those separately in a sauce pan. I’ve done both ways and from a taste perspective it doesn’t make a difference. It does make more pans to clean though :) This is definitely one of my favorite easy Instant Pot dishes.