Turn on saute mode on the Instant Pot. When hot, add the bacon and saute until crispy. Transfer the bacon out of the pot.

Add the onion and saute for 2 minutes. Add the garlic and saute for 30 seconds.

Pour in the broth and deglaze the bottom of the pot to remove all the browned bits.

Add in the cream cheese and heavy cream. There’s no need to stir.

Add in the chicken and rotini. Submerge the pasta as much as possible in the liquid.

Close the lid of the Instant Pot and seal the vent. Pressure cook on high for 6 minutes.

When done, allow steam to release naturally for 5 minutes before releasing the remaining pressure.

Turn off the Instant Pot and open the lid.

The pasta will be quite liquidy at this point. It will thicken as it rests.

Stir in the cheese and Ranch seasoning. Let sit for 5 minutes. Once thickened, add in the bacon, stir, and serve.