Instant Pot Mexican Chicken

1 1/2 Cups Brown Rice
3/4 Cup Salsa (Sometimes I throw in a whole cup, and I like fresh best or Costco)
1 Can kidney beans, drained/rinsed
1/2 Cup frozen corn (I don't always add this)
1 1/2 cups chicken stock
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin
1 tsp salt
12-16oz chicken breasts (I use 2 costco frozen breasts)
Toppings
Cheese, avocado, sour cream, cilantro, fresh limes, chips

Instructions:
1. Place rice, salsa, beans, corn, and chicken stock in the instant pot.  Stir to combine.
2. Nestle the chicken breasts (I use frozen, but thawed is fine) down into the rice liquid mixture.  Sprinkle all seasonings on top of the chicken mixture.
3. Secure the lid and cook on HIGH PRESSURE for 24 minutes on manual.
4. NPR the instant pot for a few minutes then quick release the remainder.  Remove the chicken, shred, then add back to the pot.  Stir together and serve with toppings of choice.

Recipe from Meaningful Eats with a few adjustments on seasonings.  (I added more!)