Add to your instant pot the whole chicken breasts, franks red hot sauce, ranch dressing and cubed potatoes. Stir well to mix. Place the lid on and make sure the pressure valve is sealed. Set the timer to meat or poultry for 20 minutes.
While the pressure cooker is coming to pressure and cooking, make the pierogi dough. In a bowl, whisk together the Greek yogurt, milk, egg and melted butter until fully combined. Fill another large bowl with the flour, and pour the Greek yogurt mixture over the flour. Mix and knead until a dough ball forms. Note that it will be a bit dry and shaggy, but keep working at it until all of the dough is combined in one ball, usually about 5 minutes.
If you have a kitchen aid stand mixer with a pasta attachment: Grab a small handful of dough and work through the pasta dough presser on the loosest number (usually 1) until smooth and combined well. Continue to make the pasta presser thinner and thinner until you are left with a thin but strong sheet of pasta dough. For me, this was number 5 on my attachment.
If you do not have a stand mixer: You can roll the dough out with a rolling pin. Lay the dough out on a clean counter and cut circles out using a 3 inch pierogi cutter, cookie cutter or large wine glass. Transfer to a sheet of parchment paper and make sure they do not touch.
When the instant pot is done, let it sit for 5 minutes before carefully releasing the pressure valve. Add to the pot the shredded cheddar cheese, cream cheese, blue cheese and green onion. Using a hand held masher, mash all of the ingredients: the tender chicken should easily shred itself during the mashing process.
Now stuff the pierogies! If you plan on making the pierogies today, fill a large pot with water and place it on the stove to come to a boil. Scoop a tiny bit of buffalo chicken and potato dip into the center of a dough circle. Fold and press the edges together. I fortunately had a pierogi maker to make this part easier, but if you don't have one, just fold it with your hands and press the edges down gently using a fork. Depending on how long the dough was sitting out, you may need to moisten the edges with water to help them stick better. The most important thing to remember here is to make sure there is no air that can get into the pierogi pocket.
At this point, if you are saving any, freeze them. See 'TIPS' section below. If you are planning on eating them today, carefully place the pierogies in the boiling water and boil for 3 minutes. Remove to a plate with a slotted spoon.
Heat 2-3 tbsp of butter in a large non-stick pan until hot and bubbling. Carefully lay the pierogies down on the butter and allow to fry until golden brown, about 3 minutes each side. Remove and serve immediately. Enjoy!