Cheesy Ranch Chicken Pasta

• 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))

1. 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.
2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 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.
4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. Stir in shredded mild Cheddar cheese and cheese sauce until well combined.

frozen skinless, chicken broth, condensed cream, milk, butter, onion powder, rotini pasta, bacon, cheddar cheese, envelope cheese sauce

Taken from www.allrecipes.com/recipe/262923/cheesy-ranch-chicken-pasta/ (may not work)