Cook chicken in the Instant Pot with ½ cup water + a pinch of salt for 10 minutes on high pressure, then let it naturally release for 5 minutes before shredding.
Mix the enchilada sauce, Greek yogurt, seasonings, shredded chicken, cooked rice, black beans, corn, and 1 cup cheese.
Spread into a greased 9x13, top with the remaining cheese, cover, and bake at 375° for 20 minutes.
Uncover and bake another 8–10 minutes until hot and bubbly.
Let it sit for 5–10 minutes, then divide into 6 servings.
