PRESSURE COOK: Melt the butter in the instant pot on the saute setting. When melted, turn off the instant pot. Season both sides of the chicken breast with the ranch seasoning and place it in the instant pot. Add the minced garlic, and drained pepperoncini peppers. Pour 1 cup of the pepperoncini liquid into the pot. Cover the instant pot and let pressure cook on the high setting for 10-15 minutes (this depends on the size of chicken breasts; 1 pound breast(s) should take 10 mins.) Allow the pressure to release naturally for 5 minutes.

SHRED THE CHICKEN: Remove the lid and shred the chicken using two forks. If you plan on using it for bowls, I suggest removing ¼ cup of the liquid, whisking the cornstarch in the liquid, and adding it back to the chicken on the saute setting so the sauce thickens. Delicious in rice bowls! If you plan on making the chicken tacos, don’t thicken the sauce until after the chicken is in the oven, if you're planning on using the sauce, I don't use it for tacos!

FOR TACOS (OPTIONAL): Position a rack in the center of the oven and preheat on the broil setting. I like to shred the chicken using two forks and allow the shredded chicken to sit and soak in the sauce for 5 minutes, covered. Then, remove the chicken using tongs or a slotted spoon and spread it out into a single layer. Spray with cooking spray. Broil the chicken for 8-10 minutes, stopping halfway to toss the chicken. Place the crispy chicken on warmed tortillas top with sliced avocados, shredded cheese, minced red onions, and a drizzle of sour cream! I find I don't need the thickened sauce, but the option is there if you’d like to use it on the tacos!