Pour 1/2 cup chicken broth on bottom of Instant Pot.
Place chicken breasts on top and sprinkle taco seasoning evenly on top.
Add black beans, corn, salsa, and rice.
Pour remaining 1 cup chicken broth evenly on top and use a spoon to ensure rice is into the liquid.
Place lid securely on and ensure valve is in sealing position.
Cook manual, high pressure for 8 minutes followed by a 12 minute natural pressure release.
Once finished, move valve to vent remaining pressure.
Remove lid and fluff rice with a fork.
Remove chicken breasts from the Instant Pot and shred on a plate.
Scoop the rice mixture into bowls, followed by desired amount of chicken and toppings of choosing.
Serve and enjoy!