Place all ingredients for short ribs in an instant pot. Set settings to pressure cooker at 1 hour 20 minutes. Release pressure at the end of cooking time. The short ribs should easily fall apart with a fork.
Meanwhile, prepare the black beans. Heat 1 tablespoon oil in a medium sauce pot over medium heat. Add chopped onions and garlic and saute until onions have softened, about 3-4 minutes. Add black beans, chicken stock, cumin, bay leaf, oregano, and salt. Cover, reduce heat to low and simmer for 20 minutes or until almost all of the liquid has evaporated. Adjust seasonings accordingly, adding more salt and pepper if needed. Keep warm.
Make the cilantro lime rice. Heat 2 tablespoon oil in a medium sauce pot over medium heat. Add garlic powder, cumin, and salt and saute 30 seconds. Add the rice and stir to coat the rice with the seasonings. Add chicken stock and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until rice is cooked. Stir lime zest, lime juice, and chopped cilantro into cooked rice. Keep warm.
Prepare the plantain chips. Heat ¼ cup oil in a large saute pan over medium-high heat. Add plantains and cook until golden brown on both sides. Remove from oil with a slotted spoon and drain on a paper-towel-lined plate. Season with salt.
Marinate the tomatoes. Combine chopped tomatoes with cilantro, lime and salt, and pepper. Let sit for 10 minutes.
Remove shorts ribs from the instant pot and shred. Assemble the bowls. Portion rice into 4 bowls followed by the short ribs, black beans, plantain chips, marinated tomatoes, fresh mango, and avocado. Drizzle juices from the short ribs on top. Garnish with chopped cilantro and serve.