Mexican Beef Rice Wraps

Preheat the electric pressure cooker to its high heat setting, then heat oil in the bottom of the device. Next, add beef, onion, chili powder, salt, and cumin to the pot as per the Cook's Note. Continue cooking and stirring constantly, breaking apart the beef with a spoon to create a crumbly texture, until it reaches a browned state, approximately 5 minutes.

Subsequently, add water, salsa, and rice to the pot, stirring everything together thoroughly. Close the lid of the pressure cooker and secure it firmly in place.

Follow the manufacturer's guidelines to set the high-pressure setting, then schedule a 8-minute cooking period. Allow for an additional 10 to 15 minutes for the pressure inside the cooker to reach its peak.

Once the pressure has built up, carefully release it using the quick-release method as indicated by the manufacturer's instructions, approximately 5 minutes. Remove the lid and set it aside.

Return the pressure cooker to its Saute setting, then add black beans, corn, and cilantro to the pot. Combine all the ingredients thoroughly by stirring them together. Continue cooking with occasional stirring until the beans and corn are heated through, roughly 3 minutes.

Transfer the cooked mixture to a serving dish and top it with shredded Cheddar cheese.