First, heat your Instant Pot using the Saute mode. Throw in 1.5lbs 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.