1. Place the boneless, skinless chicken breasts in the bottom of your Instant Pot. In a separate bowl, whisk together the BBQ sauce, chicken broth, apple cider vinegar, garlic powder, onion powder, and black pepper until well combined. Pour this mixture evenly over the chicken breasts.

2. Secure the lid on your Instant Pot and make sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 12 minutes on high pressure.

3. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes. After 5 minutes, carefully switch the sealing valve to the “Venting” position to quick release any remaining pressure.

4. Carefully remove the cooked chicken breasts from the Instant Pot and place them on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces.

5. Return the shredded chicken to the Instant Pot with the BBQ sauce. Stir well to ensure all the chicken is thoroughly coated in the delicious sauce. If the sauce seems too thin, you can turn on the “Sauté” function for a few minutes to thicken it slightly, stirring constantly.

6. While the chicken is cooking, prepare your bowl components. Have your cooked rice, corn, black beans, shredded cheese, and any other desired toppings ready.

7. Divide the cooked rice among serving bowls. Top each bowl generously with the Instant Pot BBQ chicken. Add corn, black beans, and shredded cheddar cheese. Garnish with fresh cilantro and any other optional toppings like diced red onion, avocado, or a dollop of sour cream. Serve immediately and enjoy!