Pour in two cups of fresh water (or chicken broth) and cover with lid (only if the lid has steam holes).
Lock on lid and close pressure valve. Cook at high pressure for 4 minutes.
When beep sounds, wait 10 minutes and then release the rest of the pressure.
Remove pan of rice and trivet from cooking pot. Fluff the rice and set aside.
If large pieces of chicken were used, remove them and cut them up and place back into pot, otherwise, continue with the next step.
Add shredded cheese, a handful at a time and mix through.
Add cilantro and taco chips and mix through until cheese is all melted.
Serve with a dollop of sour cream and scallions on top.
A "rice" cup is the little plastic cup which comes with multi-cookers, pressure cookers and rice cookers. It is simply a cup (not a unit of measurement) used to measure raw rice. It is not a proper dry measuring cup. A "rice" cup measures similarly to a 3/4 dry measuring cup.Big note - using frozen chicken to make this or any recipe will cause the outcome of the chicken to have a tough and rubbery texture. While it is okay to cook with frozen chicken, using fresh or thawed chicken is always preferred as it will yield, tender and juicy chicken.Canned green chiles are optional for a spicier dish. For a little less spice, use mild enchilada sauce or ½ mild and ½ medium. If your chicken is not frozen, increase stock by 1/8 cup. If desired, before adding cheese and tortillas, remove cooked chicken, lightly fork shred and put back in pot.Originally posted January 21, 2016. Republished on August 12, 2020.