These chimichangas are full of cheesy chicken and are nice and crispy!
If you have large chicken breasts, cut them into 1 or 2 large pieces and place them in the Instant Pot. Combine the salsa and the taco seasoning and pour over the chicken. Place the lid on the pot, making sure the pressure valve is set to the “sealing” position and set to Manual for 8 minutes. Once the cook time is complete, let sit for another 10 minutes before releasing the pressure. Remove chicken and shred.
In a medium bowl combine shredded chicken, cheese, and 1/4-1/2 cup of the salsa mixture left in the instant pot. Place a spoonful of the chicken mixture in the middle of the tortilla, roll up and fold ends in and place on a baking sheet.
Adapted from this recipe.