Combine all the ingredients in the Instant Pot. Lock the lid into place and seal the pressure valve.
Using the manual mode cook on high pressure for 25 minutes. When done release by turning the pressure valve to open, be sure to use a long spoon or a silicone oven mitt to move the valve. *If you notice that your beans are not done yet, no a natural pressure release.
Open the lid and remove the chicken to shred. I use my mixer to shred chicken–it's SO easy to do! Just make sure to stand right there and watch because the chicken goes from shredded to ground pretty quickly.
Add the chicken back into the Instant Pot, stir well.
Measure and place the romaine lettuce in your bowl. Top with 1/4 of the beans, rice, and shredded chicken. Measure out and sprinkle with cheese, salsa, and avocado if you'd like!
Recipe Notes Serves 4 3 Blue Plan Points | 7 Green Plan Points | 0 Purple Plan PointNote: This method best works with frozen chicken, dry brown rice, and dry black beans since they all have similar cooking times. You will not get same results with thawed chicken, brown rice, or canned beans since they all have different cooking time.