Step 1

Bring Instant pot to SAUTE mode. When it turns hot, add chopped bacon. Cook bacon until crisp and brown.

Step 2

Remove bacon and any extra fat.

Step 3

Add chicken, chicken stock, ranch seasoning, garlic, and Sriracha(if using).

Step 4

Set IP to MANUAL mode. Set time to 7 minutes. It will cook on high. Then do natural pressure release for 10 minutes followed by a quick release. The time depends on the size of the chicken and if it's frozen. For frozen chicken refer to the Notes.

Step 5

Once the pressure is completely released, take out the chicken breast. Using two forks shred it.

Step 6

If you feel the amount of liquid is more, then reserve 1/2 cup of liquid from the pot and keep aside.

Step 7

Switch IP to SAUTE mode again. Stir in cream cheese, cheddar until mixed well.

Step 8

Add shredded chicken back to the pot. Mix well. If the chicken looks too dry, then add back the reserved liquid in the previous step as required.

Step 9

Switch off the IP.

Step 10

Top crack chicken with crispy bacon and green onion while serving.