Spray bottom of instant pot with cooking spray, add breasts, onion, garlic, hot sauce, water, Italian and ranch seasonings. Close lid; close vent. Set on manual high pressure for 30 minutes for breasts (12 for tenderloins.)

Allow the steam to naturally release.  Open lid and start shredding but while you do, turn the instant pot to “sauté” setting to let it cook down for 10-15 more minutes (or until liquid is reduced and absorbed, stirring often).  Shred the chicken nice and fine, so it really asborbs the juices.  You can use your stand or hand mixer to shred, but I’ve found this to be a breeze with two forks and no extra dishes.  When most of the excess liquid has reduced, turn off heat.  Add Greek cream cheese and fresh parsely, and stir until the cream cheese melts and it’s all well-combined. There shouldn’t be any obvious liquid remaining.  Use for taquitos, sandwiches, sweet potatoes, pizzas, etc!

For slow cooker: Place chicken in the slow cooker. Top with onions, garlic, Frank’s hot sauce, 1/2 cup water or chicken stock (TWICE what the recipe calls for) and seasonings.  Combine.  Cook on low for 6-7 hours or on high for 4-6 hours until chicken is easy to shred. Shred chicken and toss around in the juices to soak up as much as you can. Discard excess liquid and stir in cream cheese and parsley.