Add the chicken and cream cheese to the pot. Now add the ranch seasoning, hot sauce if using and chicken stock.
Put the lid on and set to high pressure for 12 minutes.
Whilst the chicken is cooking, dice the bacon and fry until desired crispiness is reached. Set aside.
When the time is up, leave under pressure for another 6 minutes and then do a quick release.
Once the pin has dropped, remove the lid and then remove the chicken. Shred the chicken using 2 forks or a mixer.
Whisk the cheese into the liquid in the instant pot and then add back the chicken and bacon.
Mix together and allow to thicken.
Serve and enjoy.
Calories: 561kcal | Carbohydrates: 6g | Protein: 45g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 1134mg | Potassium: 726mg | Fiber: 1g | Sugar: 2g | Vitamin A: 775IU | Vitamin C: 3mg | Calcium: 197mg | Iron: 1mg