Step 1

Set the Instant Pot to the sauté mode. Sauté the celery, bell pepper and garlic in the butter.

Step 3

Add the chicken breast, paprika, onion powder, garlic powder and chicken broth.

Step 5

Place the lid on the instant pot, seal the pressure valve and set the pressure cooker to 20 minutes.

Step 7

Allow the pressure to naturally release for 5-10 minutes, then manually release the rest then remove the lid.

Step 9

Remove the chicken and shred it, set aside.

Step 11

While the chicken is out of the pot add the buffalo sauce, ranch dressing, cream cheese and shredded cheddar. Whisk the mixture until it is completely smooth. This may take 1-2 minutes of vigerious stirring.

Step 13

Then add the chicken back to the soup.

Step 15

Top with chopped green onions, cheese and additional buffalo sauce if desired.