In an electric pressure cooker, add the chicken and 2 jars of salsa. 

Cook on high pressure for 25 minutes (or 45 minutes if they're frozen breasts).

When that is done, do a quick release of steam and open the pressure cooker. Add in the hot sauce. Stir to mix with the salsa and coat the chicken breasts.

Remove the breasts from the sauce and shred with two forks. Add back into the sauce and stir again to coat it all in sauce.

Melt the butter in a small bowl and set aside. Preheat the oven to 425F. Line a baking sheet with foil.

To assemble: Take a tortilla and brush one side with butter, flip it over so the butter side is on the outside now. Fill with chicken and then roll it up tightly.

Be sure to drain some of that juice from the chicken so you don't add up with soggy tortillas.

Once they're rolled up, place seam side down on the baking sheet. Repeat.

Bake for 10 minutes on one side, then flip and 5-7 minutes on the other or until golden and crisp. If they're not crisping up well, turn on the broiler. But watch them! It only takes a minute before they burn.

Serve immediately with a side of sour cream, guac, queso, salsa and another drizzle of hot sauce!