Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move the bacon pieces to a paper towel lined plate. Discard all but 1 Tbsp of the bacon grease.
2. Add in the onions and saute in the bacon grease for about 4 minutes. Add in the garlic and saute for 30 seconds. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
3. Add in the chicken, veggies, ranch dressing mix and finally the pieces of biscuits (disperse them evenly) and don’t stir. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. 
5. Spoon some of the hot soupy mixture into the half and half to temper it then pour it all back into the pot. Stir in the cheese and the bacon.
6. Add a pinch of kosher salt and some black pepper to taste. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat a frying pan over medium high heat. Add in the bacon and cook until crispy. Use a slotted spoon to move the bacon pieces to a paper towel lined plate. Discard all but 1 Tbsp of the bacon grease.
2. Add in the onions and saute in the bacon grease for about 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to a slow cooker.
3. Pour in the broth, chicken, veggies, ranch dressing mix and finally the pieces of biscuits (disperse them evenly).
4. Cover and cook on low for 4 hours.
5. Spoon some of the hot soupy mixture into the half and half to temper it then pour it all back into the slow cooker. Stir in the cheese and bacon. 
6. Add a pinch of kosher salt and some black pepper to taste. Ladle into bowls and serve.