Turn electric pressure cooker to saute and cook 6 pieces of bacon until crispy.
Remove 1/2 of the bacon.
Add chicken and next 6 ingredients to Instant Pot.
Lock lid and set to manual high pressure for 11 minutes.
Once the cycle is complete, allow a Natural Pressure Release for 6 minutes then quick release. I place a towel over the valve to release the steam when I release the pressure.
Carefully open Instant Pot after the pin drops.
Using 2 forks, shred chicken.
Turn Instant Pot to Saute and add heavy whipping cream and cream cheese.
Stir well to combine.
Sprinkle 3/4 tsp Xanthan Gum on top and allow to simmer for a few minutes until the sauce begins to thicken.
Turn Instant Pot off.
Sprinkle cheese and bacon on top and allow a few minutes for the cheese to melt.