Begin by adding 1 cup of the low-sodium chicken broth to the Instant Pot. Place the boneless skinless chicken breasts in the pot and sprinkle the taco seasoning evenly over the top.
Pour the salsa over the chicken, ensuring it’s well coated. This will add moisture and flavor as the chicken cooks.
Next, add the rinsed and drained long grain white rice, followed by the black beans and corn. Pour the remaining 1/2 cup of chicken broth over everything to ensure the rice cooks properly.
Close the lid of the Instant Pot and set it to pressure cook on high for 10 minutes. Once the cooking time is up, let the pressure release naturally for about 10 minutes before doing a quick release for any remaining pressure.
Open the lid and use two forks to shred the chicken right in the pot. Mix everything together until well combined.
Scoop the chicken and rice mixture into serving bowls. Top with your choice of shredded cheese, fresh cilantro, sliced avocado, chopped green onion, and a dollop of sour cream.
