Over a big sheet of silver foil add the seasonings and the chicken, seal up, give it a bash so that the seasoning is well covered and then seal it up.
Place the chicken on top of the steaming shelf with a cup of water below it. Set the lid to sealing. Place it on steam and cook for 25 minutes on the manual setting. When it beeps remove it from the Instant Pot and open the silver foil and double check the chicken is thoroughly cooked.
When it is chop it up into bite sized chunks and then put it to one side.
In four different bowls add a handful of lettuce to the bottom. Follow this up with sliced spring onion and diced tomatoes.
Add a layer on one side of sweetcorn, a layer of kidney beans on the other and then on the third section add your chicken.
Place a big spoonful of Greek yoghurt in the centre and finish it off with grated cheese.
Serve while the chicken is still warm with a drizzle of lime.