Place the chicken breasts in the liner of the Instant Pot. Then sprinkle the ranch seasoning on top of the chicken.

Take 4 tablespoons of the cubed butter, and place the pieces on top of the chicken breasts. Reserve the last tablespoon of butter for later.

Add the chicken broth and hot sauce to the pot. Close the lid, and use the manual (pressure cook) button to adjust the time to 15 minutes on high pressure.

After the 15 minutes is up, allow a 10 minute natural release. Carefully remove the lid, and shred the chicken with two forks.

Add the remaining tablespoon of butter to the chicken and sauce. Stir to combine, so the butter will melt. (This step is optional.)

Let the chicken sit in the sauce for a couple of minutes before placing on a bun with ranch or bleu cheese dressing, cole slaw, or your other favorite condiments.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.