Cook rice on stove top using a pot. Add one cup water and one cup chicken stock to pan. Bring to a boil. Once boiling, add two cups white rice. Turn down heat and let sit. Stir occasionally and add salt if desired.

Meanwhile add two chicken breasts, one cup chicken stock, two cups salsa, one tablespoon southwest or taco seasoning, and salt and pepper to instant pot. Close lid and pressure cook for 10 minutes then use quick release. 

While rice and chicken cook, cut up limes, avocado, and cilantro. These will be your toppings.

When chicken is done pressure cooking, remove from the instant pot and place chicken onto a cutting board. Shred chicken using two forks.

Return shredded chicken to the instant pot.

Select sauté and let chicken and the salsa mix boil for a few minutes. 

When ready, place some rice into a bowl and place salsa chicken on top.

Top with cheese, avocado, jalapeno, limes, cilantro, and sour cream.

Serve and Enjoy!