Place Instant Pot on Saute setting, add the chicken, onions, and garlic to the pot. Once browned after 5-7 minutes turn off pot.
Pour the chicken stock over the corn, tomatoes, beans, jalpenos and rice.
Place the lid on, lock it, and cook the mixture on manual high pressure for 10 minutes.
Let the pressure release naturally for about 10 minutes. Serve into bowls and squeeze with half a lime. Top with cheese, chip strips, avocado, and cilantro. You can also add sour cream and salsa if you wish.