2ccheesewe use Mexican blend, cheddar is great too
If you want to cook your bacon vs. using already precooked bacon bits then set your pot to saute and add fresh diced bacon with 1 tbsp olive oil and your diced onions. Cook until bacon is cooked but not super crispy. This method will make bacon soft in overall mixture vs. adding it at the end.
Turn pot off if you previously cooked your bacon. Add chicken evenly across bottom of pot. Then cut chunks of room temp. cream cheese into smaller chunks and add on top of chicken. Add onions if you haven't already, followed by sprinkling in your packet of dry ranch dressing mix over the top. Pour your chicken broth on top of everything evenly.
Close your pressure cooker lid and steam valve, set to 15 minutes for halved chicken breasts, or 12 minutes if you're using thinner chicken tenders.
Do a quick release when done. Take some of the hot broth out of the pot and add it to your bowl with cornstarch in it. Whisk that together so it is smooth. (if you want it thicker)
Shred your chicken with 2 forks inside the pot and stir contents so cream cheese becomes smooth and chicken is coated with mixture.
If you want your mix to be thicker turn Foodi to saute and once it bubbles add your smooth cornstarch mix, stir so it thickens.
Then turn pot off and stir in cooked bacon and shredded cheese so it melts. Top with green onions or chives.