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Place the *chicken breasts in the Instant Pot, in one layer. Pour the entire bottle of Insta-Meal Tangy Buffalo Sauce over the chicken.
*for fresh chicken set the IP to Meat/Stew, high pressure, for 10 minutes.*for frozen chicken set the IP to Meat/Stew, high pressure, for 15 minutes. Make sure the frozen chicken breasts are separated and not in one big block.
After the cooking time is up, do a quick release of pressure. Remove the chicken breasts from the pot, leaving the sauce behind. Shred the chicken breasts with two forks, and set aside.
With the pot on saute mode, whisk the powder ranch dressing mix packet into the buffalo sauce, then stir in the cream cheese until it is completely melted and incorporated.
Add the chicken, celery and onions to the sauce mixture and stir to coat the chicken completely.
The mixture will thicken as it sits.