Cook 6 pieces of bacon so they are crispy. I use this method: Steam & Crisp Bacon. Set the cooked bacon on paper towels to cool. Once it has cooled, crumble it up and set it aside for later.
6 slices thick-cut applewood smoked bacon
Mix up the spice blend in a small bowl and set to the side.
2 Tablespoons buttermilk powder, 1 Tablespoon dried parsley, 1 Tablespoon dried dill, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon fine grind sea salt, ½ teaspoon black pepper
Add the water to the inner pot and lay the chicken breasts in the bottom of the pot. Add the raw slice of bacon
Sprinkle the seasoning blend on top of the chicken breasts. Try to get it mostly on the chicken and not on the bottom of the pot. Place the cold butter on top.
½ cup butter
Put the pressure lid on and make sure the valve is to the sealed position. Select pressure cook on high and set the time for 20 minutes (if the chicken breasts are frozen, set the time to 25 minutes). When the time is up, allow the pot to naturally release the pressure. This means, do nothing until the pin drops on its own.
Once the pin has dropped, turn the valve to vent to release any steam still in the pot and open the lid. Don't worry that there is a lot of liquid in the pot right now.
You can remove the cooked bacon that was cooked with the chicken or break it up when you shred the chicken, which is what I usually do. Use silicone-tipped tongs to shred the chicken right in the inner pot.
Add in the sour cream, ¾ of the crumbled bacon, and ¾ of the chopped green onions. Mix everything together in the inner pot. In a medium size bowl, mix the shredded cheese with the remaining crumbled bacon and green onions. Spread the cheese on top and close the lid of the pressure cooker. You do not need to turn it on. Let it sit for 5 minutes and the cheese will melt.
6 slices thick-cut applewood smoked bacon, 1 bunch green onions, 1½ cups shredded sharp cheddar cheese, 1 cup sour cream
Fill each slider bun with about 2 ounces of the chicken bacon ranch fllling and serve. Enjoy!