Start by heating olive oil in your Instant Pot on the sauté setting. Add the cubed chicken and diced onions, seasoning with salt, garlic powder, paprika, and red pepper flakes. Cook until the chicken is no longer pink, about 5 minutes.

Once sautéed, turn off the pot. Pour in the Rotel, drained black beans, corn, and chicken broth, ensuring a flavorful base for your dish.

Sprinkle the uncooked long-grain rice over the mixture, gently pressing it down until it's submerged. Be careful not to stir, as this can prevent the rice from sticking to the bottom.

Secure the lid on the Instant Pot, close the steam valve, and set it to cook on high pressure for 9 minutes. Allow for a natural release for 2 minutes, then do a quick release for the remaining steam.

Fluff the rice with a fork, then mix in 1 cup of cheese. Close the lid for an additional 3 minutes to melt the cheese. Serve hot, garnished with additional cheese, diced tomatoes, green onions, and avocado for that perfect finishing touch.