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Place the rice in a fine mesh strainer and rinse under cool water for one minute to remove excess starch.
Place rinsed rice in the bottom of the instant pot.
Place the frozen chicken breasts on top of the rice in the instant pot.
Sprinkle 1 Tablespoon of coarse sea salt over the chicken breasts in the instant pot.
Pour the chicken broth into the instant pot.
Check the sealing ring, place the lid on the instant pot.
Cook on manual setting for 22 minutes.
Let pressure release naturally for at least 10 minutes. (You can let it totally release naturally if you wish.)
After 10 minutes, you can manually release the pressure.
Using two forks, shred the chicken into bite-size chunks. Mix with the rice, and serve.