Place chicken breasts in the Instant Pot and cover with ranch dressing mix, honey and buffalo wing sauce.

Place tabs of butter on top of chicken, add the lid to the Instant Pot and set the vent to sealing.

Turn the Instant Pot on and set Manual (high pressure) to 10 minutes.

Once the 10 minutes are up, let the Instant Pot naturally release for 10 minutes then set to venting to quick release the remaining pressure.

Open the Instant Pot and shred chicken breasts in the pot and allow shredded chicken to warm in the Instant Pot as you prepare the rest of the ingredients.

Preheat your oven to 375 degrees.

Using a serrated knife, cut the tops off of your Martin's Famous Party Potato Rolls and set the tops of the rolls to the side, placing the bottom of the rolls on a baking sheet.

Bake the bottom of the rolls in the oven for 5 minutes or until toasty on top.

Now cover the bottom of the rolls with Instant Pot Buffalo Chicken, drizzle with your favorite blue cheese dressing, sprinkle with finely chopped celery and top with shredded monterey jack cheese.

In a small bowl, add chopped parsley to melted butter.

Add the tops of the potato rolls and brush with melted butter and parsley.

Bake sliders in the oven for 10 minutes or until cheese is melted and rolls are golden brown.

Remove from oven, separate and serve.