Pour chicken broth into the IP. Add the cauliflower rice and chicken breast. Sprinkle in all of the seasonings. You can add the bacon pieces now or after it cooks. I often add them now.
Place lid on top and make sure the vent is in the closed position. Cook on manual high for 15 minutes. Allow for a natural release for about 4 minutes.
Carefully move the vent to release the pressure. When the pressure is released, take the lid off.
Remove chicken to shred.
Shred chicken and add back to pot.
Add cream cheese to the pot and allow to melt.
Add shredded cheese.
Stir to combine.
Serve hot. Sprinkle with parsley if desired.
