Cook and crumble the bacon, set aside.
Add the frozen chicken mixture to the Instant Pot.
Seal and pressure cook for 16 minutes (thicker chicken add 2 min) and natural release for 10 minutes and then quick release.
Remove the chicken from the pot and shred.
Turn the Instant Pot back to saute, use a fork to whisk up the cream cheese, and then add the yogurt (if you find the mixture too thick add a bit of milk to thin it).
Put chicken back in Instant Pot
Serve the chicken over rotini or ziti with the crumbled bacon and sliced green onion.