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Place frozen chicken, dry brown rice, dry black beans, tomatoes, garlic, cumin, onion powder, chili powder, and chicken stock into the Instant Pot. 1½ lbs chicken breast, ½ cups brown rice, ½ cups black beans, 15 oz diced tomatoes, 2 tbsp garlic, 2 tbsp ground cumin, 1 tbsp onion powder, 2 tbsp chili powder, 1½ cups chicken broth
Close and lock the lid and turn the valve to sealing. Select Pressure Cook and set the cook time for 25 minutes.
When the cook time is complete, quick release the pressure and remove the lid.
Remove your chicken from the pot and shred. You can use two forks to shred it by hand, or use a hand or stand mixer.
Add the shredded chicken back to the pot and stir well to evenly mix. Serve warm, with your favorite burrito toppings such as: lettuce, cheddar cheese, avocado, or salsa. For meal prep, place in individual serving containers and refrigerate or freeze until ready to eat.