Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly to help them stand upright in the Instant Pot.

In a large mixing bowl, combine the ground chicken, uncooked rice, black beans, corn, diced tomatoes, shredded cheese, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well.

Stuff each bell pepper with the mixture, pressing it down gently to pack the filling.

Add the water to the instant pot and place a trivet. Arrange the stuffed peppers on top.

Close the Instant Pot lid, set the valve to the sealing position, and cook on high pressure for 10-12 minutes, depending on the size of your peppers. If you prefer softer peppers, you can add a couple of minutes to the cooking time.

Once the cooking is complete, allow for a natural pressure release for about 5 minutes, and then carefully do a quick release.

Carefully remove the stuffed peppers from the Instant Pot using tongs. Optionally, sprinkle extra cheese on top of each stuffed pepper and let it melt.

Serve the stuffed peppers with any additional toppings you like, such as sour cream, salsa, or chopped fresh cilantro.