• Add the chicken broth, chicken, cream cheese and ranch seasoning to the Instant Pot.
• Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 15 minutes.
• Once the timer goes off let it naturally release for 5 minutes, then finish with a quick release.
• Remove the chicken from the Instant Pot and shred it, then add it back to the pot.
• Add the 1/2 cup of cheese and bacon. Stir until blended and the cheese is melted. Top with green onions.

For a slow cooker:

• Add the chicken broth, chicken, cream cheese and ranch seasoning to the slow cooker.
• Cook on low 4 hours.
• Remove the chicken and shred it, then add it back to the slow cooker.
• Add the 1/2 cup of cheese and bacon. Stir until blended and the cheese is melted. Top with green onions.