Step 1

Add the oil/water, onion, bell pepper, and garlic to the insert of the Instant Pot, press the SAUTE button and set the time for 5 minutes, stir frequently.

Step 2

Add the rice, water, spices, tomatoes, corn, black beans, and finish with the enchilada sauce. Attach lid and turn to close, set valve to SEALING, and manually set to HIGH pressure for 5 minutes. Release pressure when done (to help keep the steam from getting all over, place a thin, single layer kitchen towel over the valve to catch the steam).

Step 3

Remove lid and give a good stir. It will seem liquidy, but will thicken after a few minutes. Add the cilantro and season to taste.

Step 4

Cook 1 1/2 cups of rice according to package directions. Set aside.

Step 5

Heat oil/water in a in a medium sized pot, add the onion, bell pepper and garlic, saute for 5 minutes.

Step 6

Add the cooked rice, corn, tomatoes, black beans, spices and enchilada sauce, cook over medium-low heat for 10 minutes, or until heated through.

Step 7

Remove from heat, let rest to thicken up, about 5 – 10 minutes. Add the cilantro and season to taste.