1can Rotel (diced tomato and chopped green chilies)
1medium green bell pepper, sliced
1medium red bell pepper, sliced
1medium onion, sliced
1½ cupsuncooked long-grain rice
In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.
Sprinkle the taco seasoning evenly over the chicken.
Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.
Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.
Rinse the rice and then add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.
Using your Instant Pot's instructions, pressure cook on high for 10 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.
Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.
Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.
Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!
For even more flavor you could add a 4 oz can diced green chiles, add a little cayenne red pepper (to your taste preference) or you could use a package of spicy taco seasoning.