Clean chicken of excess fat and add to the bottom of Instant Pot
Mix coconut milk and buffalo sauce and pour over chicken.
Seal Instant Pot and set to manual, high pressure, 10 minutes.
When cooking is complete, allow IP to depressurize naturally five minutes, then release the remaining pressure.
Turn IP off and turn on Saute, normal.
Shred chicken with two forks or hand mixer.
Taste the mixture. Is is too spicy? If so, add the ghee. (You can add more if it's still too hot.). Is the mixture too thin? If so, mix the water and glucomannan and add that to the simmering chicken mixture. Stir well and serve immediately.