Turn on the Instant Pot using the “saute” function. After the stainless steel liner gets hot, add the cooking oil. Season the chicken on both sides with salt and pepper, then add it to the pot. Cook the chicken on both sides for about 3 to 5 minutes, just long enough to brown it. Remove the chicken from the pot and set aside.

Leave the Instant Pot on “saute” and add the onions. Cook the onions for 3 to 5 minutes until they become translucent and begin to soften. The moisture from the onions should be enough to loosen and remove any browned bits from the bottom of the liner. If not, pour in ¼ cup of water or broth, and use a wooden spoon to scrape off the bits before moving on to the next step.

Place the chicken back to the liner followed by the rice. Next, add the broth, making sure the rice is submerged. Add ¼ cup buffalo sauce on top of the chicken. DO NOT STIR!

Close the lid, ensure the valve is set to “sealing,” and press the manual (pressure cook) button. Adjust the time to 8 minutes. After the time is up, allow a 10 minute natural release before opening the valve to release any remaining pressure.

Carefully open the lid. Use two forks to shred the chicken, or remove it from the liner, shred it and return it to the liner. Add the remaining ¼ cup buffalo sauce and ¼ cup ranch dressing. Stir to combine. Cover the chicken and rice with shredded cheese. Close the lid and set the Instant Pot to “keep warm.” Leave for about 5 minutes and allow the cheese to melt.

Serve hot! Store any leftovers in the refrigerator for up to 3 days.