Press 'saute' on you Instant Pot and throw in the chopped bacon. Cook, stirring occasionally until almost crisp, then throw in the chopped onion, cooking for a couple minutes more. (if there is not enough fat rendered from the bacon to saute the onions, you may add a tablespoon of avocado oil)
Hit 'cancel' on your IP. Add in the chicken tenderloins, the broth, garlic, salt, and thyme. Stir gently to mix.
Lock on the lid. Press 'manual' and set time for 8 minutes.
When the IP beeps, hit 'cancel.' Let the chicken natural release for at least 10 minutes.
Remove the lid (should be depressurized after NR, open valve to be sure). Hit 'saute' again. Stir in the milk or cream, and starch if you are using. Using a whisk, stir the mixture, shredding the chicken as you go. Cook just a couple minutes to thicken to desired consistency.
nutrition facts are using cream. Fat reduces to 7 grams per serving with evaporated milk. Dairy free version is discussed in the post above.
Recipe via tessadomesticdiva.com