Separate the frozen chicken breasts. Place the trivet (small tray) in the bottom of the Instant Pot. Place the frozen chicken on top of the trivet and add one cup of water. Place the lid on the Instant Pot and turn the valve to 'seal'. Press 'Pressure Cook' and manually adjust the time to 18 minutes. Let cook.

In a small bowl, add the hot sauce, melted coconut oil, apple cider vinegar, onion powder, and garlic powder. Whisk together.

Once the chicken is done cooking, release the pressure valve (caution, will be very hot!) and remove the lid. Remove the trivet. Using two forks, shred the chicken into small pieces. Pour in the buffalo sauce and stir into the chicken. Serve. (See post for serving ideas)