Melt the butter using the Instant Pot sauté feature and sauté the celery, bell peppers and garlic.
1 tablespoon butter, 1 tablespoon minced garlic, 1 ½ cup chopped celery, 1 ½ cup chopped bell pepper
Once the vegetables are sautéd, add in the chicken, paprika, onion powder, garlic powder and chicken broth.
2 pounds chicken breast, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 32 ounce carton chicken broth
Place the lid on, seal the pressure valve and set the pressure cooker to 20 minutes.
Allow the pressure to naturally release for 5-10 minutes, then manually release the rest then remove the lid.
Remove the chicken and shred it, then set it aside.
To your Instant Pot, add the buffalo sauce, ranch dressing, cream cheese and shredded cheddar. Whisk until smooth.
½ cup low carb ranch dressing, ⅓ cup buffalo sauce, 4 ounces cream cheese, 2 cups shredded cheddar
This may take a couple of minutes of vigerious stirring.
Add the shredded chicken back into Instant Pot and combine.
Serve topped with optional ingredients: chopped green onions, cheese, and additional buffalo sauce if desired.