cup dried black beans (not soaked)
1 1/2 cup brown rice
1 1/2 cup salsa (I used medium chunky)
1 cup frozen corn
1 whole red bell pepper, chopped
1 whole white onion, chopped
4 cups vegetable broth
1/2 cup cilantro (stem and leaves, minced)
Spices and Seasoning
1 tbsp garlic powder
1 tsp kosher salt
1 tsp ground black pepper
1 tsp smoked paprika
1 tsp chili powder

1 1/2 cup brown rice 1 1/2 cup salsa (I used medium chunky) 1 cup frozen corn 1 whole red bell pepper, chopped 1 whole white onion, chopped 4 cup s vegetable broth 1/2 cup cilantro (stem and leaves, minced) 1 tbsp garlic powder 1 tsp kosher salt 1 tsp ground black pepper 1 tsp smoked paprika 1 tsp chili powder

Add beans, rice and vegetable broth to the instant pot and stir to combine.
Next add the salsa, corn, bell pepper, onion, cilantro and spices BUT DO NOT STIR.
Cover the instant pot and seal the vent. Cook on HP for 26 minutes. When done allow for 10 minutes of NPR, then quickly release any remaining pressure.
Open the pot and give it a good mix. Let it sit for a bit if there is too much liquid.