Set the electric pressure cooker to the “sauté” function and wait until it indicates it is “hot.”

Add olive oil to the Instant Pot. Then, add the chopped onion, celery, and bell peppers. Cook, stirring frequently, for about 3 minutes or until the vegetables start to soften. Add the garlic and cook just until it is heated through.

Spread the rice in an even layer over the sautéed vegetables. Then, add the beans on top of the rice. Sprinkle the seasonings over the beans. Do not stir the mixture.

Pour the chicken broth over the top of the seasonings. Lay the chicken pieces on top of the contents in the pot. Pour the tomatoes over the chicken. Again, do not stir.

Secure the lid on the Instant Pot and set the valve to the sealing position. Select the “manual” or “pressure cook” mode and set the timer for 22 minutes.

Once the cooking time is complete, allow the pressure to naturally release for 10 minutes. Then, carefully perform a quick release to release any remaining pressure.

Remove the chicken from the pot and dice or shred it according to your preference.

Stir the contents of the Instant Pot well to combine all the flavors. Add the diced or shredded chicken back into the pot and mix well.