Heat your Instant Pot using the Saute mode. Throw in 1.5 lbs chopped boneless, skinless chicken breasts with a couple of tablespoons of the oil from your Chili Onion Crunch. Brown for 5-6 minutes.
Turn off Saute mode. Toss in 12oz linguine, 3 cups of water, and the rest of the jar of Chili Onion Crunch. (Make sure pasta is mostly submerged in water.)
Set Instant Pot for 4 minutes at high pressure. Once cook cycle is over, quick release the pressure.
Stir in 1.5 cups of sour cream.
Notes
Leftovers: Make sure to keep this one in the fridge in an airtight container. It's best within 3-4 days of cooking it.
Browned Bits: After cooking the chicken, you might notice some browned bits sticking to the bottom of the pan. As you add the water, make sure to scrape those up with a wooden spoon.
Side Dishes: I'd recommend something that's going to cut a little bit of the heat to serve with this pasta. A salad or piece of garlic bread would be great.