Pour water into the Instant Pot stainless steel insert. Lay down three chicken breasts, drizzle about 1/3 of the Buffalo Wing Sauce over the chicken. Repeat the layers until the chicken is all in the Instant Pot, ending with whatever Buffalo sauce remains. Fix the lid in place, press the Manual pressure button, and let it cook on High pressure for 30 minutes. Let the pressure release naturally, lift the lid, and put the machine on "Saute" setting for 30 minutes. You will not likely need all 30 minutes, but that is the default and it is fine. Shred the chicken in the pot using 2 forks, stir well, and lay the cream cheese strips on top of the chicken. Place a lid on top of the pot. Let it simmer for about 8 minutes, or until the cheese is hot all the way through and soft. Remove the lid, and stir until smooth. If a stronger Buffalo Sauce flavour is desired, stir in an additional 1/4 cup. Serve immediately or divide into individual sized portions and freeze for up to a month.