Lightly pound out the the chicken breasts, to about half-inch thick, so that you can roll them up with the ham and cheese. Pour the chicken stock into the electric pressure cooker insert and add the steamer rack. (You can place the rolled chicken directly into the stock, but we recommend using a steamer rack if you have one.)
Set out a shallow dish with the melted butter and another shallow dish with the breadcrumbs.
Place 2 ham slices and 1 cheese slice onto each pounded chicken and roll up tight. Dip the tops into the butter and then roll in the breadcrumbs and nestle onto the steamer rack.
Steam valve: Sealing.
Cook on: Manual/High for 10 minutes.
Release: Natural release, at least 5 minutes.
Cook the rice as directed.
Serve Instant Pot Chicken Cordon Bleu with side of rice and veggies.