sliced or chopped avocado, sour cream, shredded cheese, chopped cilantro, pico de gallo, shredded lettuce, diced tomatoes
Place the beans, corn, chili powder, cumin, paprika, salt, garlic powder, and onion powder in your Instant Pot or other pressure cooker. Stir to combine.
Add the salsa on top but do NOT stir.
Spread the rice evenly over the top of the salsa, then pour the vegetable broth or water over the rice. Using a wooden spoon, gently push down on the ingredients so they are mostly submerged in the liquid.
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE (or MANUAL, depending on your pressure cooker), and set the heat to HI. Set the time to 10 minutes, then start.
When the cooking is complete, allow for Natural Pressure for 5 minutes (i.e. do not do anything for 5 minutes), then do a Quick Release by carefully turning the pressure release valve to the VENT position. Once all pressure has been released and the release valve is all the way down, carefully open the lid.
Stir the ingredients, then scoop them into bowls. Add any optional toppings you wish.
Makes 6 to 8 servingsPressure Cooker: I make this in either my Ninja Foodi Deluxe XL 8-quart Pressure Cooker or in my 8-Quart Instant Pot Duo. You can also make this in a 6-quart Ninja Foodi, 6-quart Instant Pot, or other similar pressure cooker or multicooker. Do NOT attempt to make this recipe in a 3-quart or mini pressure cooking unit. Storage: Allow the food to cool completely, then store in an airtight container in the refrigerator for up to 3 or 4 days. To reheat: place in a microwave-safe bowl and microwave for 1 minute, stir, then reheat for longer until all of the ingredients are warmed up. I like to add a teaspoon of water to any rice dish like this when reheating in the microwave. This helps return some moisture that is lost during the refrigeration process.