Place the chicken in the cooking vessel. Add your liquid, then sprinkle the ranch and au jus seasonings over it. Place the butter and pepperoncinis on top.
INSTANT POT: Close lid and set to 'sealing'. Cook on manual (high pressure) for 10 minutes, then natural pressure release for 10 minutes.
SLOW COOKER: Cover and cook on high 4-5 hours, or low 6-7 hours, or until chicken shreds easily.
OVEN: Cover and cook at 275℉ for about 4 hours, or until roast shreds easily.
To thicken, stir corn starch slurry into simmering juices and whisk. Shred and serve in the gravy with extra pepperoncinis, if desired.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Instant pot tips:
Cook time - Most electric pressure cookers take about 10 - 15 minutes to come to pressure. The inputted cook time will begin after the pot is pressurized.
Natural pressure release - Hit cancel and walk away from the pot. It will slowly naturally depressurize. Depending on the contents this can take anywhere between 10 - 20 minutes for a full natural release.
Quick release - Turn the dial at the top of your pot to allow the pressure to release quickly. Always use a long handled utensil for this to avoid steam burns. Do not quick release under cabinets or you may cause steam/water damage. If there is sputtering, quickly turn dial back to 'sealing' and allow it to naturally depressurize a few minutes before trying again.
*If using an instant pot that is larger than 6 quarts, double the amount of liquid.