Pat the roast dry with paper towels and set aside. In a small bowl, combine the ranch seasoning ingredients - parsley, dill, garlic powder, onion powder, black pepper and salt - then set aside.
Turn on the sauté setting on your Instant Pot and add 4 tablespoons of butter/avocado oil.
Once the butter/oil is hot, add the roast to the pot and sear on all sides, then remove the roast and set it on a plate.
Pour the beef broth, chicken broth or water into the pot and use a wooden spoon to deglaze the bottom of the pot (scrape up any browned bits that have accumulated on the pot).
Place the roast back in the pot. Pour coconut aminos and 1/2 cup of the brine from your pepperoncini jar over the roast, then place the ranch seasoning on top of the roast.
Place the lid on the Instant Pot and set the valve to the “sealing” position. Set the pressure cooker setting to high pressure for 55 minutes.
Once the timer goes off, let the pressure release naturally for about 15 minutes and then do a quick release. I recommend using a long-handled spoon to move the valve so that your hand stays far away from the hot steam that will stream out. When the float valve drops, carefully unlock and remove the lid.
Remove the roast from the Instant Pot and place it in a serving dish. Using two forks, pull apart the meat until the entire roast is shredded. Add half the drained pepperoncini peppers and toss to combine, then taste and add more if desired. I usually use the whole jar.
Make an arrowroot slurry by mixing 1 tablespoon of arrowroot powder with two tablespoons of water.
Pour one cup of the liquid from the Instant Pot into a measuring cup and discard the rest. Place the one cup of liquid back into the pot and turn the pot back to sauté. Add in the slurry and cook for 1-2 minutes after the mixture starts bubbling. After it thickens, pour it over the roast. Toss to combine everything, then serve.