Sprinkle the chili powder, oregano, paprika, and kosher salt over the chicken.
Pour 1 cup of the salsa and ¼ cup of the chicken broth in the inner pot, and turn chicken to coat.
Place a tall trivet in the inner pot.
Combine the remaining chicken broth and rice in an pressure cooker-safe dish.
Place the dish on the trivet.
Close and lock the lid.
Turn the pressure release valve to SEALING.
Press MANUAL high pressure and adjust the time to 15 minutes.
Let the pressure release naturally for 10 minutes.
Turn the pressure release valve to VENTING to release any remaining pressure.
Carefully remove the rice (the dish will be hot) and the remove the trivet.
Remove the chicken and shred using two forks.
Stir in the shredded chicken and remaining ½ cup salsa.
Serve the chicken with the rice.
Chili powder: Ancho chili powder is my favorite type of chili powder because it's milder and has a smokiness to it. If you can't find ancho chili powder, just use regular chili powder. Also, feel free to use more chili powder if you want a bit of heat.
Smoked paprika: Again, I like the smokiness of the smoked paprika. If you can't find it, just use regular, not sweet, paprika.
Kosher salt: You can use ¼ teaspoon of (table) salt if you don't have kosher salt.
Salsa: I use a chunky, mild salsa. If you want more heat, feel free to use medium or hot salsa.
Chicken broth: I like to use reduced-sodium or no salt chicken broth so that I can better control the salt level. Feel free to use regular if you prefer.
Rice: I use regular long-grain white rice in this recipe. Using minute rice or brown rice will mean that you would need to adjust the cooking time and the chicken and rice may not cook in the same amount of time.