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.
After step 1 you can deglaze the pot using a small amount of water or wine before turning off Saute mode.
I typically serve in a bowl, and have yogurt or labneh available to add as it is quite hot. The recipe is flexible, add or remove veggies and meat as desired. What makes it ‘this’ jambalaya recipe is the chorizo, wine, and lots of garlic.