Turn Instant Pot to sauté mode on high - Once it says 'Hot', add diced bacon and cook until done.
Turn the Instant Pot off and remove the cooked bacon to a plate
Drain the bacon grease from the Instant Pot.
Place chicken breasts and cream cheese in the instant pot.
Pour chicken broth over the chicken and cream cheese mixture.
Sprinkle with ranch powder mix.
Close the lid and make sure the lid is sealed.
Cook on manual setting on high pressure for 15 minutes.
Once the Instant Pot is done on high pressure, use natural pressure release for 5 minutes and then do a quick release (careful not to get in the way of the steam).
Remove chicken to a large bowl to shred (I use my hand mixer for this - this is my favorite hand mixer and it's on sale! )
Turn the Instant Pot back to sauté mode and whisk the cream cheese to thicken and cream.
Add the chicken back in the Instant Pot along with the mayonnaise.
Stir the chicken, cheese and mayo until it is all combined and then top with the shredded cheese, reserved bacon and green onions.
Serve on the best buns you can find and ENJOY!