Fay Crack Chicken recipe

Source: 

Initially added to instant pot:
    2 lbs (910 g) boneless, skinless chicken breasts
    2 (8 oz/227 g) blocks cream cheese
    ½ cup (120 ml) water
    2 tablespoons apple cider vinegar
    1 tablespoon dried chives
    1½ teaspoons garlic powder
    1½ teaspoons onion powder
    1 teaspoon crushed red pepper flakes
    1 teaspoon dried dill
    ¼ teaspoon salt
    ¼ teaspoon black pepper

Added to instant pot after chicken has been cooked and shredded:
    ½ cup (2 oz/57 g) shredded cheddar

Toppings:
    2 slices bacon, chopped
    1 scallion, green and white parts, thinly sliced
Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the chopped bacon and cook until crispy. Transfer to a plate and set aside. Press “Cancel” to stop sautéing. (See Note.)

Add the chicken, cream cheese, water, vinegar, chives, garlic powder, onion powder, crushed red pepper flakes, dill, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 15 minutes and then do a quick release.

Use tongs to transfer the chicken to a large plate, shred it with 2 forks, and return it back to the pot.

Stir in the cheddar cheese.

Top with the crispy bacon and scallion, and serve.