Instant Pot Chicken Burrito Bowls

0 Rinse and drain the rice.
1 To the bowl of the Instant Pot, add dried oregano, ground cumin, chili powder, salt, salsa, and chicken. Stir well.  
2 Top the chicken with a 2” metal trivet. Place a 7” wide glass bowl on top of the trivet. (Be sure that both the rack and bowl are approved for use in the Instant Pot.)
3 Pour rice into the bowl and add 1 1/2 cups water. Make sure all grains of rice are covered by the water.
4 Close and lock the lid.
5 Set the pressure valve to Sealing.
6 Cook on manual / high pressure for 6 minutes.
7 When done cooking, leave the machine on Warming (most machines automatically revert to this after cooking). Allow pressure to release naturally for 10 minutes. (Tip: I like to set a kitchen timer so that I don’t get distracted and forget.)
8 Manually release any remaining pressure.
9 Carefully remove the bowl of rice and rack and set aside, covered, to keep warm. 
10 Stir the chicken. If you prefer to serve it shredded for the burrito bowls, use the back of a spoon to gently break the chicken apart while stirring it with the sauce.
11 Taste the chicken and season with some salt and pepper, if needed.
12 Set out the rice, chicken, and any of your preferred toppings. Assemble burrito bowls at the table.