In Instant Pot, add ingredients in the following order (do not change): onion, brown rice, pinto beans, water, cumin, garlic powder, chili powder, salt, and diced tomatoes. Do not stir.
Close the lid, turn the pressure vent to Sealed, and press Pressure Cook at high temperature for 22 minutes.
After Instant Pot has finished cooking, relieve pressure using the Quick Release method by turning the valve to Venting and open the lid.
Add coriander and stir gently. If the rice and beans are a little liquid or crispy, close the lid and let them sit for another 10 minutes.
If desired, serve hot with hot sauce and our favorite addition: cucumber and tomato salad. We love the combination of hearty rice and beans with fresh and healthy vegetable salad.