Spray bottom of IP with non-stick cooking spray.
Add ½ cup chicken broth to bottom of IP.
Add chicken breasts.
Sprinkle chicken with taco seasoning.
Add black beans and corn.
Add remaining 1 cup chicken broth.
Press rice into the liquid to make sure it’s fully submerged.
Set valve to sealing. Cook on Manual (high pressure) for 8 minutes.
Allow pressure to naturally release for 12 minutes, then turn to quick release.
Remove IP lid and gently FLUFF rice with a fork (Don’t stir it!).
Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken.
Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.
To make in the Slow Cooker:
Add 1 cup broth, chicken, taco seasoning, beans, corn and salsa to slow cooker and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through. Stir in cooked rice.
*This recipe is for use in a 6 QUART INSTANT POT. If using a larger instant pot, In step 2, add an additional ½ cup of chicken broth to the bottom of the pot (1 cup total in step 2).