• Turn the Instant Pot on saute setting and add the oil; once the oil is hot, add in the diced onions and cook for 1 minute.
• Add in the ground beef, break it up with a wooden spoon, and season with salt and pepper; cook until browned.
• Stir in the garlic and cook for 30 seconds.
• Season with chili powder and cumin; stir around. Add in 1/4 cup of beef broth, stir and simmer for 1 minute.
• Stir in the beans, corn, and tomatoes; stir until combined.
• Add the rice on top of the mixture.
• Add remaining broth over the rice; push down on the rice so the rice is under the liquid or else it won't cook thoroughly.
• On manual setting, set the pressure to HIGH for 10 minutes. 
• Close and lock the lid. Instant Pot will take about 10 minutes to pre-heat and then the 10 minutes to cook.
• Allow pressure to naturally release for 12 minutes, then turn to quick release.
• Remove the lid and stir. Place the lid back on (powered off) and let stand for 5 minutes. 
• Remove lid and divide mixture between low carb tortillas and top with your choice of toppings.

OPTIONAL

• Turn on the broiler.
• Wrap up the burritos and transfer to a lightly greased baking dish.
• Sprinkle with shredded cheddar cheese.
• Set under the broiler for 2 minutes, or until cheese is melted.
• Serve.