To cook bacon, line a baking sheet with foil. Cook in a preheated 425-degree oven for twenty minutes or until done. Turn halfway through baking, and drain excess grease into a bowl.
Cube chicken. Season to taste with salt, pepper, and garlic powder. Set Instant Pot to saute function, and cook chicken in olive oil for about five minutes.
Add chicken broth, teaspoon of pepper, 1 ½ teaspoon of garlic powder, cream cheese, ¼ cup of Parmesan, and ⅔ cup of Caesar salad dressing. Do not stir. Seal lid on Instant Pot and cook on High Pressure for 15 minutes. When finished do a quick release according to your manufacturer's instructions.Â
Remove chicken from Instant Pot. Add ¼ cup Parmesan, ⅓ cup Caesar salad dressing, and one cup of the pan sauce. Shred chicken, and combine. Serve immediately or store in an airtight container for up to one week.
May add remaining ingredients to Instant Pot to serve on top of rice, pasta, or cauliflower rice.