Season the chicken breasts with salt, ground black pepper and granulated garlic.
Add water and the chicken bouillon cube to the instant pot (1 cup for 6 qt, 1.5 cups for 8 qt and 2 cups for 10 qt). Place your seasoned chicken breasts in the instant pot and close the lid.
Cook on high pressure for 8-10 minutes, with a natural pressure release of 5 minutes. Quick release any remaining pressure. Alternatively, you may use canned chicken, rotisserie chicken or boil the chicken in a pot on the stove until tender.
Shred the chicken breasts with 2 forks or use an electric mixer.
Preheat the oven to 350 degrees F.
Chop and mince the garlic cloves.
In a bowl, combine hot sauce, ranch seasoning mix, melted butter, honey and minced garlic cloves. Whisk together until all ingredients are well combined.
Toss the shredded chicken in the buffalo sauce, leaving about 3 tbsp behind to top off the buns with at the end.
Slice the Hawaiian sweet rolls in half to separate the top buns from the bottom. Place the bottom half of the buns in a greased 9×13 baking dish.
Transfer the buffalo chicken mixture to the buns in the baking dish and top with sharp cheddar cheese. Cover with the top half of the buns to close.
Brush the top of your buns with the remaining buffalo sauce and sprinkle with sesame seeds.
Cover with aluminum foil and bake at 350 degree F for 20 minutes or until the cheese has melted.
Uncover and broil for 1-2 minutes, just enough to toast the top of your buns.
Remove from the oven, serve and enjoy!