Preheat oven to 350°
Add chicken stock or water to Instant Pot®
Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 12 minutes (they will cook faster than that, but the extra time makes them easier to shred).
Once it is done pressure cooking, leave it to do a natural pressure release (leave the lid on and don't touch it) for about 10 minutes.
Remove the lid and drain most of the liquid before you begin to shred the chicken
From there, add Frank's hot sauce, diced onion, softened cream cheese, ranch seasoning and half of your cheddar cheese to the Instant Pot® and mix.
Set Instant Pot® to the high sauté setting and use a spatula to blend and stir all your ingredients together making sure none are burning at the sides or bottom of the pot. Constantly stir until cream cheese and shredded cheese has completely melted and all ingredients have combined.
Place phyllo cups on a baking sheet and place in the oven for about 3 minutes until they begin to look golden brown
Spoon filling into phyllo cups, then sprinkle with leftover shredded cheese then place back in the oven for about 2 minutes to get the cheese nice and melted. Garnish with chopped green onions and serve immediately (if you're adding bleu cheese on top add crumbles right when it comes out of the oven!) -ENJOY!
Serve with Frank's RedHot sauce on the side (also a side of Ranch dressing if you want the mild option!). If serving as a dip instead of bite size cups follow same instructions with an oven safe bowl and serve with tortilla strips, pretzels or celery sticks! :)