Soak the black beans if you haven't already while you prep ingredients and start cooking.
Start cooking the brown rice in a rice cooker.
Start the Instant Pot on sauté. Add oil, onion, garlic, and jalapeños and cook until translucent. Deglaze with broth if needed. Add the spices and salt and mix in.
Add tomatoes and mix in and cook for a minute.
Add the drained beans and water/broth and mix really well to pick up any stuck bits.
Close the lid. Pressure cook for 35 mins. (40 mins if you didn't soak the beans overnight).
Pressure cook for another 10 mins if the beans are not done to preference.
Add lime juice, taste and adjust salt and flavor. Blend 2 the soup with an immersion blender. Stir in corn and simmer for 2-3 minutes. Add your desired amounts of rice, soup, and toppings in a bowl. Enjoy!