Rinse rice thoroughly until the water runs clear. Set it aside.
Press the ‘saute’ button on the Instant Pot. Once it displays hot, add oil. To the hot oil, add onion and garlic. Saute for about 3-4 minutes until the onions turn translucent.
Add tomatoes and cook until soft. Instead of chopped tomatoes, you can add tomato puree too.
Stir in the black beans, corn, and spices. I have used a can of store-bought black beans and corn for my recipe. I highly recommend that you always rinse and drain the beans/corn before adding it to any recipe.
Pour vegetable stock or water into the insert. Add rinsed rice and stir to combine.
Finally, add red bell peppers. Close the Instant Pot with its lid. Turn the venting knob to the sealing position.
Now press the ‘Manual’ button. Cook on ‘High Pressure’ for 6 minutes. Once the Instant Pot beeps, wait for 10 minutes then do the QPR (quick pressure release).
As the safety pin drops down, open the lid.
Allow the steam to escape. Then gently fluff the rice with a fork.
Serve hot with Sour Cream, Salsa or guacamole.