Click on saute for 15 minutes or so, add oil and let the pot heat up.
Cook the diced onion until it becomes soft and translucent.
Add the chicken, and let it cook for a little. It will stay white, and there will be lots of moisture but that's ok. Just cook until it's no longer pink.
Add a diced chili or jalapeno but only as much as you dare! Also, add the minced garlic, and cook for 1 minute or until the garlic is fragrant.
Add cumin, chili powder and dried oregano. Cook for 30 seconds or so then add black beans, corn, and diced tomatoes in juice or salsa or rotel.
And finally, add in the rice and the stock.
Give everything a good mix, and make sure that you have enough liquid in your pot. The liquid should just cover the rice and the beans. (I included a picture in the blog post for you to see how much liquid there should be in the pot before cooking).
Cover with the lid, and make sure that the valve is in sealing position. Click on manual or pressure cook, choose "high pressure" and cook for 10 minutes. Allow the IP to come to pressure, then it will start cooking.
When the cooking is finished, quickly release the steam. Carefully open the lid, and fluff the rice with a fork. Make sure that the "keep warm" option is off as it can burn the rice.
Watch the heat (spiciness) of the recipe, you will be adding a green chili or jalapeno, salsa or Rotel. If you don't like spicy food, then skip the chili/jalapeno and use tinned tomatoes in juice or mild salsa instead.