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Using Sauté function, heat light olive oil for 1 minute.
Add onion and celery. Cook 4 minutes until they start to turn translucent.
Stir continuously with a wooden spoon to prevent burning.
Add garlic and cook 1 more minute until fragrant.
Add sweet potatoes, diced tomatoes, chicken broth, whole30-compliant buffalo sauce and white pepper.
Mix well and add chicken breasts.
Attach lid and cook at high pressure for 15 minutes.
Use the slow release for 15 minutes and ensure chicken has reached 165°F.
Move chicken breast to a separate plate with tongs.
Use a potato masher or Mix 'n' Chop to mash the sweet potatoes.
Shred the chicken with two forks and return to the Instant Pot.
Stir well and add sea salt and extra buffalo sauce to taste.
Serve with fresh jalapeño slices, lime wedges and cilantro.