Sprinkle chicken with salt & pepper.

Pour 1 cup of chicken broth into the instant pot.

Close the lid & turn the steam release valve to the sealing position.

Set the Instant Pot to pressure cook at high pressure for 40 minutes.

When the cook time is complete, allow the pressure to release naturally.

Remove any left over liquid & use two forks to shred the chicken.

Turn the instant pot onto sauté.

Stir in the cream cheese, bacon bits & ranch seasoning.

Serve with buns and enjoy.