Begin by turning your Instant Pot to the sauté mode. Add the extra virgin olive oil to the pot. Once the oil is hot, add the minced onion and sauté for about 2-3 minutes, or until it becomes translucent. Next, add the diced bell pepper and minced garlic. Sauté for another 2 minutes until fragrant.
Stir in the long-grain brown rice and dried beans. Mix well to coat them in the oil and vegetable mixture.
Add the low-sodium chicken or vegetable broth, water, and salsa to the pot. Stir to combine everything evenly.
Sprinkle in the taco seasoning and give it another stir to ensure the seasoning is distributed throughout the mixture.
Close the lid of the Instant Pot and set the valve to the sealing position. Select the manual setting and cook on high pressure for 30 minutes. Once the cooking time is complete, allow a natural release for 10 minutes before performing a quick release for any remaining pressure.
Carefully open the lid and fluff the rice and beans with a fork. Serve hot, garnished with optional toppings such as cheese, sour cream, and cilantro.
