
Bring 2 quarts of water to a boil in a saucepan. Add the tomatoes one at a time and blanch for about 30 seconds, then transfer them to a plate. Peel off the skins, dice the tomatoes, and set aside.



Place the chicken thighs and 2 quarts of water in an Instant Pot or pressure cooker. Add 1/2 stick of butter, the diced tomatoes, sliced onion, paprika, garlic powder, ancho chiles, rosemary, black pepper, white pepper, chives, sage, salt, and vinegar. Stir well to combine.



Lock the lid and cook on high pressure for 60 minutes. Let the pressure release naturally for 10 to 15 minutes, then open the lid and transfer the chicken to a plate.



While the chicken cooks, melt the remaining 1/2 stick of butter in a pot over medium heat. Add the rice and cook, stirring, until some of the grains turn lightly golden. Pour in 6 cups of water, season with salt, and simmer until the rice is tender.



Remove the skin and bones from the cooked chicken, then shred the meat. Return the chicken to the soup and stir in the cream of mushroom soup until smooth.



Mix the cornstarch with 1/3 cup water to make a slurry. Stir it into the soup and simmer for a few minutes until slightly thickened. Spoon the rice into bowls, ladle the chicken soup over the top, and serve hot.







