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.