Heat the pressure cooker on medium heat, add the oil, onions, garlic and poblano chili (or peppers). Cook till the onions are lightly golden around the edges and the chili is tender, about 4~5 minutes.
Next add the salsa, black beans, corn and cook for 2 minutes.
Next add the ground cumin, chili powder, salt and pepper. Mix well and cook for 1 more minute.
Drain the water from rice and add to the pot. Season with salt and pepper. Add 2½ cups of water and close the lid. Cook for 2 whistles.
Wait till the pressure subsides naturally. Serve hot or warm with sour cream, guacamole and cilantro.