Add the chicken breasts, chicken broth, diced tomatoes, green chiles, buffalo sauce. Corn, celery and seasonings to a 6 or 8 quart instant pot. Stir to combine all the ingredients.
Seal and cook on high pressure for 25 minutes with a quick release. Remove the chicken, shred and return it back to the instant pot.
Switch the instant pot to the sauté setting. Stir in the cream cheese and shredded Monterey Jack cheese. Heat and stir for 3-4 minutes until the cheese is melted.
Serve warm topped with the blue cheese and green onions. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.