Step 1

Find the Crock Pot version of this recipe HERE.

Step 2

Turn electric pressure cooker to saute and cook 6 pieces of bacon until crispy.

Step 3

Remove 1/2 of the bacon.

Step 4

Add chicken and next 6 ingredients to Instant Pot.

Step 5

Lock lid and set to manual high pressure for 11 minutes.

Step 6

Once the cycle is complete, allow a Natural Pressure Release for 6 minutes then quick release. I place a towel over the valve to release the steam when I release the pressure.

Step 7

Carefully open Instant Pot after the pin drops.

Step 8

Using 2 forks, shred chicken.

Step 9

Turn Instant Pot to Saute and add heavy whipping cream and cream cheese.

Step 10

Stir well to combine.

Step 11

Sprinkle 3/4 tsp Xanthan Gum on top and allow to simmer for a few minutes until the sauce begins to thicken.

Step 12

Turn Instant Pot off.

Step 13

Sprinkle cheese and bacon on top and allow a few minutes for the cheese to melt.

Step 14

Enjoy!