Combine chicken stock concentrate, 1/2 tsp turmeric, rice and a pinch of salt in your Instant Pot. Cover and set to Rice Cook setting for 10 minutes. Allow to vent naturally and keep covered until ready to serve.
Heat olive oil in a large pan over medium-high heat. Add poblano pepper and chicken season with taco seasoning, saute' 7-8 minutes until lightly browned.
Stir in 2 tbsp butter until melted. Turn off heat.
Salsa- In a small bowl, combine tomato, scallions, a squeeze of lime juice, salt, and pepper.
Lime Crema- In a separate small bowl, combine sour cream, lime zest, a squeeze of lime juice, salt, and pepper.
Fluff rice with a fork; stir in 2 tbsp butter until melted. Divide between 4 bowls. Top with chicken mixture, salsa, and lime crema. Drizzle with hot sauce to taste.