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Pour ¼-½ cup of the buffalo into the bottom of your Instant Pot and spread around. The amount will depend on the size of your instant pot, but you want it to cover the bottom of the pan.
Add chicken breasts and season with salt and pepper if desired. Close Instant Pot lid, make sure vent is set to seal, and set to poultry mode on high pressure for 13 minutes. Manually release pressure when done.
Open the lid and set it to saute mode for 5-10 minutes to help absorb excess liquid (the chicken gives off liquid as it cooks). While Instant Pot is on saute mode, shred chicken with two forks. Be careful as the pot will be hot. Once most of the liquid is absorbed (you still want some - about ⅓-½ cup left/in the pot), turn off Instant Pot.*
Pour in the rest of the buffalo sauce (about ½-¾ cup) and stir to combine. Enjoy however you like!