Prepare all of the ingredients before you start. Cut the bacon and chicken, have the butter measured. Shred the cheese, and measure out the ranch & garlic powders, broth, and pasta. It will make the cooking process much easier and faster. Less stress!
If you have uncooked bacon: Turn on the Sauté function (Normal/Med heat). Add the chopped bacon. Cook, stirring occasionally, until done. Remove to a paper towel and drain all of the fat from the pot. Set aside.
Add the butter and a splash or two of the broth to the pot and stir, scraping the bottom of the pot so you can to get up all of the brown bits (fond).
Add the broth, heavy cream, ranch powder, and garlic powder, and stir well.
Add the pasta and stir.
Add the chicken and the cubes of cream cheese. Don't stir, but gently push down, using a spoon, to submerge the chicken and pasta.
Cancel the Sauté function.
Place the pressure cooker lid on the pot and turn the steam release knob to the Sealing position.
Press Pressure Cook or Manual button, and then the + or - button to choose 5 minutes. Your pasta may need a different time. Usually half the time on the package directions.
When the cooking cycle ends, do a controlled Quick Release of the pressure, just until you are sure no sauce will spew out with the steam, then turn the knob all the way and let it all out.
When the pin in the lid drops down, open it and give the contents a stir. It will be fairly soupy at this point.
Stir in the cheese and let it melt.
Stir in the bacon. Mix well. It will thicken as it cools.
Serve warm.
