Place chicken in the Instant Pot. Top with buffalo sauce and ranch seasoning mix.
Cook on manual high pressure for 7 minutes. When the pressure cooker is finished, do a quick release.
Remove the chicken (leaving the juices in the pot) and shred it using forks or a hand mixer. Set aside.
Turn Instant Pot onto saute at low heat and add the cream cheese. Stir until melted and smooth. Turn off the heat and stir in cheese and sour cream.
Gently fold in shredded chicken and green onions. Serve with celery, carrots, crackers, or even pretzel chips and enjoy!
Notes
Optional: Pour mixture into an 8x8 pan and top with a little bit more cheese and a drizzle of buffalo wing sauce. Bake at 400℉ for 10-15 minutes or until the top is golden and bubbly.