Add your trivet to the instant pot. Add 1 cup of water to the bottom of the Instant Pot. Place your chicken breasts on top of the trivet and sprinkle with salt and pepper. About a pinch of each. With tongs, flip the breasts over and I season the other side with salt and pepper.

Close the instant pot on the lid by screwing it shut. Move the valve away from you to seal the lid. Set your instant pot to 12 minutes.

While your chicken is cooking, open the cans of crescent rolls, and lay out the dough. The croissants come in triangles, but you will want to turn them into rectangles. Pinch the triangles together. You may need to flip the other side and pinch as well.

Once your chicken is completely done, open the ceiling valve by using a hot powder towel, and pulling the valve towards you to release pressure. Once the pressure has been released, open the lid to the Instant Pot. Set aside your chicken in order to drain the water from your instant pot, as well as remove the trivet.

Set your oven to 350°.

Place the chicken back in the instant pot. You can shred with a fork or you can use a hand mixer to shred the chicken. This is a much faster process, and more fun!

Add in the remaining ingredients (except for the croissants) and mix.

Add more or less salt and pepper to your desire.

Add ¼ cup of your chicken mixture to the center of your crescents. Take each corner of your croissant and bring to the middle.

Place your crescents on a baking sheet, greased, or parchment paper for 14 to 16 minutes. You will want to continue to bake until the crescents are golden brown.

Serve when cooled and enjoy!