Pour just enough chicken broth into the Instant Pot to cover the bottom (about ¼–½ cup). Spread it evenly.

Place the chicken breasts in a single layer directly on the pot bottom.

Sprinkle the taco seasoning evenly over the chicken. Pat lightly so it sticks.

Pour the drained corn, rinsed black beans, and Rotel into the pot. Aim to pour them in separate sections.

Add the sliced green and red bell peppers and the sliced onion. Spread them evenly over the top.

Rinse the rice under cold water until the water runs clearer. Sprinkle the rice evenly over the vegetables.

Pour the remaining chicken broth over the rice. Press the rice gently so it’s submerged in the liquid.

Lock the lid and set the Instant Pot to pressure cook on HIGH for 10 minutes.

When the cook cycle ends, allow a natural pressure release for 10 minutes, then carefully open the valve to release any remaining pressure.

Remove the lid. Use two forks to shred the chicken into thin pieces.

Stir well to incorporate the shredded chicken with rice, beans, corn, and veggies.

Replace the lid and let sit sealed for at least 5 minutes to finish cooking the rice.

Serve in bowls, in warm tortillas, or with tortilla chips and your favorite toppings.