Step 1

Press the "Sauté" button on the Instant Pot and wait for it to heat up.

Step 2

Add the diced bacon and cook for a minute or two or to a desired crispness. Remove from the Instant Pot and set it aside.

Step 3

Heat the oil in the Instant Pot.

Step 4

Season the chicken breasts with paprika, garlic powder, salt, and pepper.

Step 5

Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.

Step 6

In the meantime, place the cream cheese in a mixing bowl and season it with garlic powder, onion powder, dried dill weed, dried chives, salt, and pepper; mix to combine. OR season the cream cheese with 1 tablespoon of store-bought Ranch Seasoning Mix.

Step 7

On the Instant Pot, press "Cancel" to stop sautéing.

Step 8

Add the cream cheese mixture to the Instant Pot.

Step 9

Pour in the chicken broth.

Step 10

Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.

Step 11

Remove the chicken, and transfer it to a cutting board to shred it with two forks or meat shredder claws.

Step 12

Stir the shredded chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.

Step 13

Top with previously prepared bacon, fresh parsley, and scallions.

Step 14

Serve.