For the shredded chicken, liberally coat both sides of the chicken breasts with 1 tablespoon of Weber® Kick ‘n Chicken Seasoning and place inside Instant Pot. Add chicken stock and set to cook at high pressure for 10 minutes.
Preheat oven to 400º degrees.
After 10 minutes of cooking the chicken, let the pressure reduce naturally for 10 minutes before using the speed release.
Transfer chicken to large bowl. Using two forks, pull the chicken apart in long shreds. Add salsa, cheese, green onions, and Weber® Kick‘n Chicken Seasoning to the bowl and mix well.
Line a baking sheet with parchment paper. Take one flour tortilla and place it on a clean work surface. Place 1/4 of the chicken mixture in the center of the tortilla.
Fold in the left and right sides of the tortilla toward the center, then roll up the tortilla from the bottom. Place seam-side down on the parchment-lined baking sheet. Repeat with the remaining tortillas and chicken mixture.
Brush the tops and sides of the chimichangas with the melted butter. Bake for 25 to 30 minutes, or until golden brown and crisp.
Serve immediately garnished with your favorite toppings.