Place chicken into bottom of instant pot. Mix together in a small bowl 2 TBS sriracha, 1/3 cup chicken broth, 1/2 TBS white wine vinegar. Pour over chicken in instant pot.
Place instant pot rack on top of chicken. In a oven proof pan (sized to fit instant pot) pour rice and equal parts water into it and stir. Place on top of rack.
Close lid of instant pot, place valve into the sealed position. Cook on high pressure for 6 minutes. After time is up, Allow 10 minutes of natural release, then flip the valve to release any remaining steam. Open lid.
Remove rack holding rice carefully. Take chicken out of instant pot, shred on a plate, and replace into instant pot to absorb remaining juices.
In a small bowl whisk together ingredients for additional sauce.
Serve chicken over the rice, or on your favorite wrap using topping ingredients and the additional sauce.
Enjoy.
