In a large size bowl, beat together the cream of chicken soup, sour cream, ranch seasoning mix and pepper with a hand held mixer until creamy.
Then gently mix in the chicken, half of the cheddar cheese and half of the chopped bacon. Stir by hand carefully until the ingredients are completely combined.
Pour the chicken broth into the instant pot. Add the chicken mixture on top.
Seal and cook on high pressure for 12 minutes. After the cook time, release the pressure quickly from the instant pot by moving the valve on the lid from the seal to the vent position.
Then switch the instant pot to the sauté setting. Stir in the elbow noodles and make sure that they are completely covered. Cook for 4-5 minutes stirring frequently to prevent the bottom from burning until the noodles are soft. Stir in the diced cream cheese for the last few minutes to allow for it to melt.
Then turn the instant pot off. Top with the remaining shredded cheddar cheese, bacon and the sliced green onions. Let the meal sit for a few minutes so that the sauce can thicken and the heat from the meal will melt the cheese.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. Make sure that you put the chicken broth in the bottom of the instant pot before you pour the chicken mixture on top so that you don't get the burn notice when cooking the chicken.