Add the chicken breasts and chicken broth to the Instant Pot.
Close the pot and seal. Cook for 10 minutes on Manual > High-Pressure Cooking.
When the Instant Pot beeps and indicates it has finished, allow the steam to release naturally for 10 minutes. Do not quick release.
Open the pot and remove the chicken. Shred the chicken using a knife and fork or two knives.
Drain the leftover chicken broth from the Instant Pot.
Place the Instant Pot on the sauté’ function.
Add the shredded chicken back to the pot.
Add the buffalo sauce, cream cheese, Greek yogurt, shredded cheddar, chicken seasoning, salt, and pepper to the pot. Stir to combine all of the ingredients.
Cook for 2-3 minutes or until all of the cheese has melted.
Assemble the lettuce wraps with the buffalo chicken mixture, crumbled blue cheese, and chopped green onions.