Rinse the rice in a colander, drain well and place it in an oven-safe bowl. (Make sure the bowl is big enough for rice to expand.)
Add 1 cup of water and stir in olive oil and salt.
Place the frozen chicken in inner pot of Instant Pot.
Pour salsa over the chicken.
Put a trivet over the chicken and salsa and place the bowl with rice on top.
Close the lid and make sure the valve is set to “sealing”.
Set the Instant Pot to Pressure Cook/Manual for 25 minutes on high. (NOTE:It took 15 minutes for my IP to come to pressure.)
Once the time is up, allow the pressure to release naturally for 5 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.
Using silicone mitts, carefully take the bowl with rice out. Fluff it with a fork.
Using kitchen tongs and a fork, shred the chicken, and serve over rice.
Note 1: Don't substitute white rice, because white rice requires significantly less cooking time.Note 2: Choose fresh chunky salsa from refrigerated area. The salsa from the chips isle tends to be too thick and will prevent the Instant Pot from coming to pressure.This recipe has been tested in my favorite Instant Pot DUO 6qt.