1. Prepare the Chicken and Liquids: Place the boneless, skinless chicken breasts or thighs at the bottom of your Instant Pot. Pour in the chicken broth and water, ensuring the chicken is mostly submerged.

2. Add Seasoning and Vegetables: Sprinkle the taco seasoning evenly over the chicken. Then, add the drained black beans, drained corn, and undrained diced tomatoes on top of the chicken and seasoning. Do not stir at this stage, as layering helps prevent the “BURN” notice.

3. Introduce the Rice: Gently spread the rinsed uncooked white rice over the vegetable layer. Again, avoid stirring. This layering technique is crucial for proper cooking and to prevent ingredients from sticking to the bottom.

4. Pressure Cook: Secure the lid on your Instant Pot and ensure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 10 minutes on high pressure.

5. Release Pressure: Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes. This means you do nothing and let the pressure come down on its own for five minutes. After 5 minutes, carefully switch the sealing valve to the “Venting” position to quick release any remaining pressure.

6. Shred and Combine: Carefully remove the chicken from the Instant Pot and place it on a cutting board. Shred the chicken using two forks. Return the shredded chicken to the Instant Pot and stir everything together gently until well combined. The rice should be perfectly cooked and the flavors melded.

7. Serve and Garnish: Ladle the chicken taco bowl mixture into individual serving bowls. Offer a variety of your favorite toppings such as shredded lettuce, diced avocado, shredded cheese, sour cream, salsa, or fresh cilantro for everyone to customize their own bowl.