Set the Instant Pot or pressure cooker to the sauté function and add the oil. Once hot, add the ground turkey and green onions. Cook until the turkey is no longer pink, breaking it up with a spatula as it cooks; about 4 to 5 minutes. Once the turkey is no longer pink, cancel the sauté function.

Stir in the broth, black beans, corn, rice, and seasoning until combined. Be sure the rice is fully submerged under the liquid. Pour the tomatoes with their juices over the top but do not stir.

Lock the lid into place and cook on High Pressure for 5 minutes. Once the turkey burrito filling has cooked, naturally release the pressure for 5 to 6 minutes, and then quickly release any remaining pressure.

Transfer the turkey burrito filling to bowls and top with your choice of condiments. I love avocados, tomatoes, green onions, shredded cheese, cilantro, and sour cream.