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Place 1 ½ cup to 2 cups of liquid (bone broth or water) in the bottom of your Instant Pot.
Add the chicken to the insert. Cut the cream cheese into large cubes and add on top of the chicken breasts, along with cheddar cheese and seasonings. Set the pressure cooker to high for 20 minutes.
Once the time is over, do a quick release. Carefully remove the chicken from the Instant Pot and shred it using two forks.
Return shredded chicken back to the Instant Pot. Stir in with spinach and add the bacon crumbles. Reheat until spinach is just wilted and the sauce is smooth. Let the ingredients sit for a few minutes to thicken. Serve warm.