Chop the red pepper, onions, and garlic.
Turn instant pot onto Saute method.
Add in your olive oil (or veg stock is avoiding oil). Once hot, add in your rice and toast for 3 minutes. Stirring often so it doesn't burn on the bottom.
Add in your onions and peppers, stirring often and cooking 3 minutes or until translucent.
Add garlic and saute for 1 minute.
Turn off saute method.
Add cumin and taco seasoning. Stir together.
Add vegetable stock, tomatoes, corn and beans. Stir together again.
Put on instant pot lid and make sure that the pressure valve is sealed.
Press manual and cook on high pressure for 25 minutes. When the time goes off, let the pressure release via Quick Release. *If you are not sure about this, please read your manual.
Let the lid stay on for 10 minutes before serving.
Stir everything together serve with tacos, tortilla chips, or even lettuce cups.
Add lime juice on top before serving.
Top with cilantro if desired.
Serve with tortilla chips or hard or soft shells.