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PdfPrep: prepare black beans in advance, ¾ cup of dry black beans and 2.25 cup water with 1 bay leaf to the instant pot. Pressure cook for 12 mins with a 10 min natural release.
On med/low heat, sauté yellow onions with oil in instant pot for 2-3 mins. Add crumpled tempeh and sauté for 2-3 mins. Add taco seasoning and ½ cup water and cook for 2-3 mins. Turn instant pot heat off (it will still be hot!)
Add white rice to the tempeh and onions and stir for 1 min. Add 1.5 parts water (1 cup rice = 1.5 cup water) and stir. Close the lid and set to pressure cook on normal for 3 mins.
Season tempeh/rice mixture with salt and pepper, set aside.
Add frozen corn to a dish with 2-3 tbsp water, microwave for 2 min. Drain and combine with black beans. Add 1 tbsp taco seasoning, S&P, if desired.
Chop red onion, avocado, tomatoes.
Serve all together in bowls with cheese, sour cream, cilantro, tortilla chips, etc.