Combine all ingredients for the buffalo chicken in your instant post. Set pressure to high and cook for 10-15 minutes. Let it natural release for 5- 10 minutes, and then do a quick release if needed. Shred the chicken with two forks, and keep warm until ready to serve. *For added crispiness, transfer the chicken to a sheet pan lined with foil and stick under the broiler for 2-3 minutes or until crispy.
While the chicken is cooking, make the blue cheese ranch dressing. Combine all ingredients for the dressing in a medium bowl. Stir to combine. Keep cool until ready to serve.
Assemble the tacos with instant pot buffalo chicken, blue cheese ranch dressing, cabbage, avocado, cheese, cilantro, and a squeeze of lime. Enjoy!