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Add the oil/water, onion, bell pepper, and garlic to the insert of the Instant Pot, press the SAUTE button, and set the time for 5 minutes, stir frequently.
Add the rice, broth or water, spices, tomatoes, corn, black beans, and finish with the enchilada sauce. Give a quick stir. Attach lid and turn to close, set valve to SEALING. Press the RICE button and set to LOW pressure for 12 minutes. Release pressure when done (to help keep the steam from getting all over, place a thin, single-layer kitchen towel over the valve to catch the steam).
Remove lid and give a good stir. It will seem liquidy but will thicken after a few minutes. Add the cilantro and season to taste.
Cook 1 ½ cups of rice cooked according to package directions. Set aside. (Remember to omit the 2 cups of vegetable broth called for in the ingredients since the rice is cooked separately using the stovetop method)
Heat oil/water in a medium-sized pot, add the onion, bell pepper, and garlic, saute for 5 minutes.
Add the cooked rice, corn, tomatoes, black beans, broth or water, spices, and enchilada sauce, cook over medium-low heat for 10 minutes, or until heated through.
Remove from heat, let rest to thicken up, about 5 – 10 minutes. Add the cilantro and season to taste.