Grease a 6 quart Instant Pot with cooking spray, then pour in half the hot sauce.
Top with chicken breasts, then top with remaining hot sauce.
Cover and lock the lid. Make sure the release valve is pointed toward SEALING.
Cook on HIGH pressure for 10 minutes.
Do a quick release, then remove the chicken (leave the sauce in the Instant Pot) and cube or shred. Set aside.
Hit CANCEL on the Instant Pot.
In a small bowl, whisk together cornstarch and heavy cream, then slowly whisk it into the Instant Pot.
Stir in the cubed/shredded chicken, cream cheese, sour cream, ranch mix, Monterey Jack, cheddar, and blue cheese.
Hit SAUTé on the Instant Pot and bring the dip to a simmer, stirring regularly.
Simmer, stirring continuously, until the dip has thickened slightly, about 3-5 minutes (the dip will continue to thicken as it cools).
Top with green onions and additional blue cheese, if desired, then serve with crackers, chips, carrots, celery, etc. and enjoy!
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