Turn the instant pot to saute and add oil. Add the minced garlic and saute.
Next, add all the vegetables one by one and saute.
Add the powdered spices next and mix well. Let it cook for 2 minutes.
Next, add in the cooked beans, tomato puree, and rice.
Add the chicken broth. Stir together.
Sprinkle the corn on top and give one last stir.
Put the lid on, close the steam valve and set to high pressure for 9 minutes with a 2 minute natural release. Then let out the rest of the steam quickly.
Lift the lid and fluff the rice mixture.
Serve hot after garnishing with chopped onions and chopped raw mango pieces.