Cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes, then crumble and set aside. While the bacon cooks, soften the cream cheese to room temperature by leaving it on the counter for 15-20 minutes—this ensures it will blend smoothly later. Place the chicken breasts directly into the Instant Pot insert, then pour the chicken broth over them. Sprinkle the ranch seasoning mix and garlic powder evenly over the chicken. Lock the lid, set to manual/pressure cook mode on high for 15 minutes.

When the cooking time is complete, allow the pressure to naturally release for 5 minutes, then carefully quick-release any remaining pressure by opening the valve. Remove the chicken breasts from the pot using tongs and transfer to a cutting board or bowl. Using two forks, shred the chicken into bite-sized pieces. I like to leave some larger pieces for texture rather than shredding everything into tiny strands.

Set the Instant Pot to sauté mode on medium heat. The cream cheese from the broth mixture should have softened significantly from the hot liquid. Add the mayonnaise to the pot and whisk continuously until the cream cheese and mayo combine into a smooth, thick sauce, about 2-3 minutes. This creates the signature creamy base that makes this dish so addictive.

Add the shredded chicken from Step 2 back into the pot with the creamy sauce and stir until fully coated. Cook for 1-2 minutes to heat through, then turn off the pot. Stir in the cheddar cheese until melted and combined, then fold in most of the crumbled bacon, reserving some for garnish. I prefer to add the bacon pieces at the end rather than cooking them into the sauce so they stay crispy.

Transfer the crack chicken to a serving dish or individual bowls. Top with remaining crumbled bacon and fresh sliced green onions for color and freshness. Serve immediately while warm. This dish works wonderfully as a dip with crackers, served over rice, spooned onto baked potatoes, or enjoyed on its own.