Peel and chop the carrot and sweet potato into small pieces.
Cut the chicken breasts in half horizontally.
Add the water and rice to the bottom of the Instant Pot.
Add the sweet potato and carrot on top of the rice.
Place the chicken breasts on top.
Put on the lid and set to manual pressure, high for 20 minutes.
Allow the pressure to release naturally then remove the lid.
Take out the chicken, shred or cut it into smaller pieces, and put it back in the pot.
Add the peas and spinach and stir well.
Allow to cool completely before serving.