Press “sauté” mode on your Instant Pot. Once your pot becomes hot, add in your oil, and onions. Stir occasionally for about 3-4 minutes until the onion starts to soften.
While your onions are cooking, season your chicken breasts with salt and pepper.
Add in your minced garlic to the onions. Continually stir for about one minute. Be sure not to burn the garlic.
Deglaze the pot. Add in the chicken broth and using a flat wooden spoon, scrape any residue from the onion and garlic that may still remain on the bottom of your pot. *Don't skip this step!*
Next, add in your chili powder, cumin, chicken breasts, Black beans, corn, and salsa. Mix well.
On top of the mixture add the white rice. Press the rice grains into the liquid making sure that everygrain is submerged.
Press cancel on the instant pot. Close and lock the lid. Make sure that the valve is closed.
Set your instant pot to high pressure for 10 minutes. Once the cooking time is complete, do a manual release by carefully* turning the vent from "seal" to "vent". *use the handle of a wooden spoon or a long oven mitt
Open the lid, and gently mix everything together. Transfer to bowls and then top with your favorite toppings. You can top with diced tomatoes, cheese, cilantro, sour cream, and more! Enjoy!
In place of the chili pepper and cumin, you can substitute with a taco seasoning packet to save even more time!