Set your pressure cooker to saute.

Cook the chopped bacon and then remove and place a paper towel to drain fat.

Pour chicken broth into the instant pot electric pressure cooker and deglaze the bottom of your pot. Make sure there are no bits of food stuck to the bottom of your pan or your pot may not come to pressure.

Whisk in the ranch seasoning packet.

Place the frozen chicken breasts in the pot and top with the cream cheese.

Close lid and set to sealing.

Cook on manual - high pressure for 25 minutes.

Natural Pressure Release for 5 minutes and then remove the rest of the pressure.

Remove chicken and shred.

While chicken is removed, whisk 1 tablespoon cornstarch into the chicken broth mixture.

Return chicken and bacon to the pot and mix until evenly coated with the sauce.

Serve warm on crackers, rolls, or lettuce. Top with sharp cheddar and green onions.