Instant pot chicken burrito bowls

INGREDIENTS:

 
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 (1.25-ounce) package taco seasoning
• 1 cup low sodium chicken broth
• 1 (15-ounce) can corn kernels, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup salsa, homemade or store-bought
• 1 (4.5-ounce) can chopped green chiles
• 1 cup long-grain rice
• 1 cup shredded Mexican blend cheese
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

 
1. Add chicken, taco seasoning and chicken broth to an Instant Pot and gently toss to combine.
2. Stir in corn, black beans, salsa and green chiles. Without stirring, add rice (push rice gently down so it is covered with liquid, but do not fully stir in)
3. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute.
4. Serve immediately, garnished with cilantro, if desired.