Set your pressure cooker to sauté/brown and put a bit of oil in the bottom. When hot, brown your roast on both sides. Remove the roast to a plate. Press cancel.
Add the broth to the pressure cooker and deglaze to get the brown bits up. Add the roast back to the pot, add the butter on top of the roast, add cherry peppers and their juice on top and around the roast, then sprinkle with both seasoning packets.
Cook at high pressure for 45 minutes. Let the pressure come down naturally. Remove to a plate and shred. Add peppers and some juice back to the meat. Slap on buns. Roll Tide.