Turn Instant Pot to saute and melt butter.

Whisk in flour and continue to mix until flour and butter are smooth and begin to turn golden brown, 2 minutes.

Slowly pour in broth, mixing constantly.

Mix for 2 minutes, until sauce thickens.

Remove sauce from Instant Pot and place in a small bowl. Let cool 5-10 minutes.

Remove inner pot of Instant Pot and clean.

Place inner pot back into Instant Pot and add 1 cup water.

Mix chicken and chilies together in a small bowl.

Lay out tortillas and divide chicken mixture evenly between them, arranging the chicken in the center of the tortilla.

Sprinkle 1/4 cup cheese over each chicken filled tortilla.

Roll up tortillas and arrange side-by-side in a (7-inch) cake pan.

Pour the sour cream into the cooled sauce. Mix until fully combined.

Pour the sauce over the rolled up tortillas.

Cover the pan tightly with a piece of aluminum foil.

Create a foil sling and slowly lower the pan into the Instant Pot.

Close the lid and set pressure release valve to sealing.

Press the manual or pressure cook button and program to 5 minutes.

Quickly release pressure and remove pan using foil sling.

Remove foil from pan and sprinkle remaining 1/2 cup cheese on top.

If desired, place pan under oven broiler for 3-5 minutes to turn cheese to a golden brown.

Serve with Bush's Savory Beans.