Spray bottom of 6-quart multi-cooker pot with non-stick cooking spray. Add 1/2 cup chicken broth and chicken. Sprinkle chicken with taco seasoning. Then add black beans, corn, salsa, rice and remaining 1 cup chicken broth. Be sure the rice is fully submerged in the liquid.
Secure lid and close sealing valve. Adjust manual setting to high pressure for 8 minutes. Allow pressure to naturally release for 12 minutes, then turn to quick release following manufacturer's instructions.
When depressurized, turn off, remove lid, and gently fluff rice with a fork. Do not stir.
Place lid back on for 5 more minutes to allow rice to rest.
Remove and shred chicken breasts.
Add a scoop of rice mixture to a bowl. Top with some chicken and other toppings. Serve with tortillas, if desired.
Approximate Nutrient Analysis per serving (without optional toppings):
390 calories, 4.5 g fat, 0.5 g saturated fat, 55 mg cholesterol, 1150 mg sodium, 58 g carbohydrate, 3 g fiber, 7 g sugar, 26 g protein