Step 1

Cook bacon according to package directions. Chop; set aside.

Step 2

In an Instant Pot(or pressure cooker) insert, add chicken broth, chicken breasts, Greek or Italian seasoning, dry ranch seasoning powder, and cream cheese.

Step 3

Turn device on. Secure lid. Set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high-pressure 15 minutes.

Step 4

Select CANCEL to turn off device. Allow the pressure valve to Natural Pressure Release at least 10 minutes.  Quick-release pressure after 10 minutes by venting the seal. Once pressure pin drops, open lid and turn off device.

Step 5

Remove only the chicken to bowl. Shred with two forks.

Step 6

Whisk remaining cream cheese mixture. Add in shredded cheddar cheese, parmesan cheese, hot sauce, dried parsley, and bacon.

Step 7

Toss in shredded chicken, and green onions; mix well.

Step 8

Serve on bread rolls.