Step 1

Set Instant Pot to saute, then add olive oil, onion, garlic, chili powder, cumin, oregano, salt and pepper and cook, stirring frequently, until the onion starts to soften - about 2-3 minutes.

Step 2

Add the rice and cook an additional 1-2 minutes, stirring until rice is completely coated with spices.

Step 3

Add the vegetable stock, black beans and corn and stir; then add the can of tomatoes on top but do not stir.

Step 4

Put lid on instant pot, then set valve to sealing and cook on high pressure for 5 minutes.

Step 5

Allow a 10 minute natural pressure release before carefully venting the remaining steam and removing the lid.

Step 6

Serve warm and top with a lime wedge, some cilantro, and avocados if desired.