Add the cubed chicken to the pot, as well as half of the hot sauce (1/2 cup); put the top on the Instant Pot and select the poultry setting -- high pressure for 15 minutes, natural release.
After the chicken is cooked, open the Instant Pot and use a slotted spoon to remove the chicken and veggie mixture and discard the excess liquid; transfer the drained chicken to a bowl and shred it with two forks.
Toss the shredded chicken with the remaining ½ cup of hot sauce and serve over a wedge salad.
Garnish the wedge salad with red onion slices, scallions, cherry tomatoes, shredded carrots, blue cheese crumbles and dressing.
Recipe by DomestikatedLife at https://domestikatedlife.com/2019/01/10/instant-pot-buffalo-chicken-wedge-salads/