Pressure Cooker Chicken Burrito Bowl

Chicken

• 1 ½ lb (675 g) boneless and skinless chicken thighs, cubed
• 1 ½ cups (225 g) frozen corn kernels
• 1 cup (250 ml) chicken broth
• 1 cup (250 ml) store-bought medium or spicy salsa
• 1 can (19 oz/540 ml) black beans, rinsed and drained
• 1 tbsp chili powder
• 1 cup (200 g) long grain white rice

Toppings

• 4 cups (240 g) iceberg or green curly lettuce, thinly sliced
• 1 cup (100 g) cheddar cheese, grated
• 1 tomato, diced
• 1 avocado, sprinkled with lemon juice and diced
• ¼ cup (10 g) cilantro leaves