Add the salsa, beans, corn, and chicken stock to the Instant Pot.

Stir everything together so the beans and corn are evenly distributed. Since the rice is cooked separately in this version, you do not need as much liquid in the Instant Pot.

You only need enough liquid to help the chicken cook, keep everything juicy, and create a flavorful sauce for the bowl.

Nestle the whole chicken breasts into the salsa and bean mixture.

Leaving the chicken breasts whole helps them stay juicy while they pressure cook. Once they’re done, they’ll shred easily and soak up all that salsa flavor.

Sprinkle the chili powder, garlic powder, onion powder, cumin, and salt over the chicken and the bean mixture.

No need to overthink this part. Just make sure the seasoning gets spread across the pot.

Secure the lid and set the Instant Pot to High Pressure for 12 minutes.

Once the cooking time is done, let the pressure naturally release for 10 minutes. Then carefully quick release any remaining pressure.

Because this recipe does not cook rice in the Instant Pot, the cook time stays shorter and the texture is easier to control.

Remove the chicken breasts from the Instant Pot and shred them with two forks.

Return the shredded chicken to the pot and stir everything together. The chicken will absorb the salsa, broth, and spices as it mixes back in.

If using shredded cheddar cheese, stir it in while the mixture is still hot so it melts evenly.

Now the filling is ready for bowls, burritos, salads, or whatever version makes sense for your week.

Spoon the salsa chicken mixture over cooked rice and add your favorite toppings.

I usually keep the rice and chicken mixture separate in storage, then build each bowl when I’m ready to eat. This makes the meal feel fresher and gives you more flexibility throughout the week.