• Spray a little non stick spray in the bottom of the Instant Pot.
  non stick spray
• Place the *fresh or frozen* chicken breasts in the Instant Pot, in one layer. If your chicken breasts are really thick, I recommend cutting them in half so they cook properly.

  Pour in the buffalo sauce.
  2 lb. boneless skinless chicken breasts, 1 cup Frank's Red Hot Original Sauce
• COOK TIME *for fresh chicken - set the IP to pressure cook, normal heat - high pressure, for 10 minutes.

  COOK TIME *for frozen chicken - set the IP to pressure cook, normal heat - high pressure, for 15 minutes. Make sure the frozen chicken breasts are separated and not in one big block.
• After the cooking time is up, do a quick release of pressure. Remove the chicken breasts from the pot, leaving the sauce behind. Shred the chicken breasts with two forks, and set aside.
• With the pot on sauté mode, whisk the powder ranch dressing mix packet into the buffalo sauce and the cream cheese until it is completely melted and incorporated.
  1 oz packet Ranch dressing mix (powder), 4 oz cream cheese
• Add the shredded chicken, celery and onions to the sauce mixture and stir to coat the chicken completely.
  1 cup celery, ⅓ cup green onions
• The mixture will thicken as it sits.

Serving

• Excellent served as buffalo chicken sandwiches on toasted buns, topped with blue cheese crumbles and extra ranch!

  Would also be great topped with Blue Cheese & Celery Slaw!
• Can also be used as:

  buffalo chicken wraps

  buffalo chicken served over rice (or cauliflower rice)

  spicy chicken tacos 

  buffalo chicken dip- just mix ½ the chicken in an extra 4 oz. cream cheese and some Monterey jack cheese, pop it in the oven at 350 degrees for 15 minutes.