Place chicken and cream cheese into Instant Pot.
Pour in chicken broth and sprinkle with ranch powder.
Seal lid,and cook on manual mode (also called Pressure Cook) for 15 minutes.
Allow pressure to release for 5 minutes naturally, and then do a quick release(Open the valve).
Remove chicken from Instant Pot, and shred.
Switch Instant Pot to saute mode. Whisk cream cheese, and mayonnaise until thickened.Add in shredded chicken, and stir until combined.
Serve with shredded cheese, bacon, and green onions.
We served ours in sandwiches, but it also tastes amazing over pasta or rice!