Cut chicken into 1" cubes and toss it into your Instant Pot with water. Cook under high pressure for 10 minutes and allow it to naturally release for 10 minutes. Manually release all remaining pressure.
While the chicken is cooking, finely dice your celery, onion, and radish.
Place cooked chicken meat in your stand mixer. Use the paddle to shred the chicken. This is the key to why this salad is very creamy, moist, and just delicious.
In a mixing bowl, stir together chicken, ranch dressing, buffalo sauce, celery, onion, and radish.
Chill if you prefer to enjoy cold, serve, and enjoy!