Sauté the bacon until brown and crispy using your preferred method (Sauté mode on your Instant Pot, in a cast iron pan on the stove, etc.). When crisp, use a slotted spoon to remove the bacon and place on a paper towel lined plate. Reserve 2 tbsp of bacon fat.
Add the sliced shallots to a pan with 2 tbsp of bacon fat and place over medium heat. Stir to coat the shallots with the fat and sauté, stirring occasionally, for 10-15 minutes until browned, crisped around the edges, and starting to caramelize. Remove the shallots from the pan and place them on a paper towel lined plate to cool.
When the bacon and shallots have cooled completely, add them to a medium bowl. Add all of the remaining ingredients to the bowl and mix to combine completely. Serve over salad greens, in lettuce wraps, on bread or wraps of your choosing, etc. and enjoy! Keep leftovers stored covered in the refrigerator for up to five days.
