Set pressure cooker to sauté. Add bacon. Sauté until bacon is crispy and the fat as rendered. Set the bacon aside and drain fat, leaving about 2 tbsp. of bacon fat.

Add chicken, cream cheese, seasonings, vinegar, and water.

Pressure cook on high for 15 minutes and quick release.

Remove chicken and shred with two forks and return to pot.

Stir in cheese and bacon.

Serve as-is with a side or on bread as a sandwich.