Season the chicken breasts.
Add the chicken to the Instant Pot with the chicken broth.
Put the lid on the pot and adjust the settings to the Meat Setting. 10 minutes should be the default. Leave it at 10 minutes.
Allow the Instant Pot to release steam on its own without quick release.
Remove the chicken from the pot. Using two knives or a knife and fork, shred the chicken. Set aside. Leave the remaining chicken broth in the pot. Most of the broth should have evaporated, and only a little should remain. If you have a nice sized amount left, drain some so the sauce is not soupy.
Mix the buffalo sauce, cream cheese, and Greek yogurt in a medium-sized bowl. Add the chicken and stir.
Add the water, almond milk, and pasta to the pot. Stir.
Top with the chicken mixture. DO NOT stir.
Close the lid and place the pot on Manual/High for 4 minutes.
Quick release the steam.
Preheat oven to 400 degrees.
Spray a baking pan with cooking spray. Add the mixture to the pan. Sprinkle with the shredded cheese, crumbled bacon, and green onions throughout.
Bake for 5 minutes until the cheese bubbles. Remove from the oven and allow to cool before serving.