Season chicken with salt and pepper. Set Instant Pot to Sauté and heat oil. Once hot, add chicken breasts. Working in batches, cook chicken on both sides until golden, 3 minutes per side, then transfer to a plate.

Turn off Sauté function and add broth to pot. Use a wooden spoon to scrape and deglaze bottom of pot

Sprinkle both sides of chicken with ranch seasoning and place into pot. Lock lid and set to Pressure Cook on high for 5 minutes. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.

Using two forks, shred chicken in pot, then drain broth. Add hot sauce and butter to chicken and toss to coat.

Toss coleslaw mix with ranch dressing. Top bottom buns with shredded chicken, coleslaw, more hot sauce, and blue cheese.