Step 1

Pour 1/2 cup of the chicken broth into the inner pot. Then set the chicken breasts in the pot in a single layer.

Step 2

Sprinkle the taco seasoning over the chicken, covering it.

Step 3

Add the black beans in one layer.

Step 4

Add the corn in a layer.

Step 5

Add the salsa, spread evenly over in a layer.

Step 6

Add the diced chiles.

Step 7

Sprinkle on the rice in an even layer.

Step 8

Pour the remaining 1 cup of broth over the rice.

Step 9

Use a fork to gently press down on the rice to submerge it in the liquid. Do not stir.

Step 10

Place the lid on the pot and set the steam release knob to the Sealing position. Then press the Pressure Cook/Manual button, then press the +/- button or dial to select 10 minutes. High pressure. The pot will take several minutes to build pressure.

Step 11

When the cook time has ended, immediately turn the steam release knob to the Venting position to do a Quick Release of the steam/pressure.

Step 12

When the pin in the lid drops down, open the pot and remove the chicken breasts to a plate.

Step 13

Fluff the rice with a fork.

Step 14

Use 2 forks to shred the chicken, then return it to the pot. Stir well.

Step 15

Serve with some of the cheddar cheese sprinkled on top, and any of the garnishes you prefer. I love to load up on all of them!

Step 16

If making this for meal prep, divide between the containers and let cool before refrigerating.