Ingredients

1 ½ pounds boneless skinless chicken breasts fresh or frozen
½ cup zesty Italian dressing
1 teaspoon chili powder
1 teaspoon ground cumin
3 cloves garlic minced
1 packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix Packet (1-ounce packet)
½ cup water

Instructions

Add the chicken breasts, zesty Italian dressing, chili powder, cumin, minced garlic, Ranch seasoning packet, and water to the Instant Pot. Cover and turn the valve to ‘sealing’.
Cook on high pressure for 12 minutes if using fresh chicken breasts or 17 minutes if using frozen.
When the time is up do a quick release. Shred the chicken and return it back to the Instant Pot and stir in the juices.
Serve immediately.

Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 degrees for one hour in a single layer, basting every 10 minutes.
Remove chicken. Scrape pan juices with all the brown bits into a frying pan.
Heat, and add 2 tablespoons white wine.
Make a cornstarch slurry by combining water and corn starch together. Mix this well. Pour the cornstarch slurry into the skillet with the pan juices. Stir until the sauce thickens.
Stir and add chicken. Cook for 1 minute and serve.