This creamy shredded chicken comes together right in the Instant Pot, with crisp bacon rendered first for smoky flavor that carries through the whole dish. The chicken breasts cook fast under pressure, then shred effortlessly into a rich, tangy sauce built from melted cream cheese and a herby, savory seasoning blend. Once the cheddar melts in and the bacon gets folded back through, you're left with a thick, spoonable mixture that's equally good piled onto a plate, tucked into lettuce cups, or scooped over rice. A scatter of fresh green onion on top adds a little brightness and crunch to balance all that richness. It's an easy, crowd-pleasing dinner that fits nicely into a gluten free lineup, especially on nights when you want big flavor without much hands-on work.
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Set the Instant Pot to Sauté mode. Add the bacon strips in a single layer and cook, flipping once, until crisp and the fat has rendered, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the drippings from the pot. Once cool enough to handle, crumble the bacon and set aside.
Place the chicken breasts in the Instant Pot in a single layer. Sprinkle the ranch seasoning evenly over the chicken, then pour in the chicken broth.
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