In a blender, blend together onions, tomato, garlic, cilantro, and jalapeño.
Meanwhile turn your Instant Pot to Sauté and when it's hot, add in 1 tbs of oil. Add in the rice and sauté until the rice is translucent about 3-4 minutes.
Add the chicken and the cumin, Goya Sazon and salt, and cook for a minute or two to let the spices bloom.
Add the blended vegetables and the water, seal the Instant Pot, set to Manual HP for 6 minutes. Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.
Serve with a tomatillo salsa for a little piquant flavor.
To keep the jalapeno from being too spicy, be sure to remove all the seeds.
Don't let this sit in your pot too long before serving, or the rice will stick together.