Turn on the instant pot on 'Saute' mode, add the oil, onions, garlic and peppers. Cook till the onions are lightly golden around the edges and the onions is tender, about 3~4 minutes. Make sure to stir occasionally to avoid scorching the bottom.
1 tablespoon Olive oil, 1 Small Onion, finely chopped, 2~3 Garlic cloves, finely minced, 1 Medium Poblano Chili or colored peppers, finely chopped
Next add the salsa, black beans, corn and cook for 2 minutes. Stir in the ground cumin, chili powder, oregano salt and pepper. Mix well and cook for 1 more minute. 1 cup Prepared Salsa (homemade or store-bought), 1 15.5oz. can of Black Beans, rinsed and drained, 1 cup Fresh or Frozen Corn, 1 teaspoon Ground Cumin, 1 teaspoon Chili powder, 1 teaspoon Dry Oregano, To taste Salt & Pepper
Add the rice along with soaking water to the pot. Season with salt and pepper. Scrape the bottom to make sure that there are no stuck on bits. Change the instant pot setting to manual and cook on high pressure for 5 minutes. Make sure that the vent is in the sealing position.
Let the pressure release naturally for 10 minutes, then quick release the reminder. Gently fluff the rice and sprinkle cilantro. Serve hot or warm with sour cream, guacamole and cilantro.
2 tablespoons Cilantro, chopped