Place fresh or frozen boneless skinless chicken breasts in the IP.
Add approx 1 ½ cups water or chicken broth (this amount is not included in the ingredients)
Follow the cooking time for whatever size chicken you bought (see attached info for reverence). Hit manual high pressure and add appropriate time. If the chicken breasts are frozen, they will take longer to come to pressure.
NP for 10 min then quick release.
Remove chicken from IP and let rest for 10 min.
Wipe the instant pot out, then hit saute mode and heat the olive oil and butter. Add onions, celery, and garlic and saute until translucent.
Add buffalo sauce, room temperature ranch dressing, chicken broth, Rotel, softened cream cheese, and seasonings.
Whisk vigorously or use an immersion blender to combine. Boil for 10 min.
While it is boiling, shred the chicken.
Turn IP to warm and add the shredded cheeses a small amount at a time, whisking before adding more so that it melts smoothly without curdling.
Add shredded chicken back to IP and stir to combine.
Add ½ tsp xanthan gum and let sit for approx 10-15 to thicken while on warm stirring once or twice until desired thickness.
Garnish with blue cheese crumbles, scallions, and white and yellow shredded cheddar cheese.
Enjoy!