Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the jalapeño, garlic, onion and red pepper.
Saute for 3 minutes until softened and then add the beans, corn, garlic powder, cumin, smoked paprika and salt.
Add in the rice and then the water. Scrape and de-glaze the bottom after you add the water to make sure there's nothing stuck at the bottom of the pot. If you have a 8qt, you might want to add an additional 1/2 to 3/4 cup water here.
Add in the salsa on top, do not stir.
Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 6 minutes with the pressure valve in the sealing position.Let the pressure release naturally for 5 minutes and then do a quick pressure release.
Open the lid and stir everything with a spatula. It might look a little wet but mixture dries out as it cools down. You may add in some cilantro at this point.
Serve vegan burrito bowls with lime wedges, avocado, cilantro!
Video
Notes
Please read the instructions above in the post if you get a BURN message with the recipe. Increase the water and do not stir after adding the salsa.
You may long grain white rice in place of basmati rice here.