Dice the onion into 1/4-inch pieces and set aside. Heat the Instant Pot on sauté mode and add 2 tablespoons of olive oil. Once shimmering, add the ground turkey and cook for 3-4 minutes, breaking it apart with a spoon as it cooks. Add the diced onion and continue cooking for 1-2 minutes until the turkey is no longer pink and the onion begins to soften. This browning step builds flavor through the Maillard reaction, which is crucial for the final dish's depth.

Add the remaining 1.5 tablespoons of olive oil to the cooked turkey and onion mixture. Pour in the 2 cups of rice and stir constantly for about 1 minute, allowing the rice to toast lightly. This toasting step is key—it creates a subtle nutty flavor and helps the rice grains stay separate during pressure cooking rather than turning mushy. The oil coating also prevents the rice from sticking.

Add the salsa, corn, green chilies, black beans, and taco seasoning to the toasted rice and turkey mixture. Stir everything together for about 30 seconds to distribute the seasonings evenly and combine the flavors. Pour in the chicken broth and stir gently, making sure the rice is fully submerged in the liquid. I like to use a 1:1 liquid-to-rice ratio for the Instant Pot, so check that the liquid just covers the rice with about 1/4 inch above it.

Close the Instant Pot lid and turn the valve to sealing position. Set the pot to high pressure for 8 minutes. The rice will cook perfectly under pressure at this time, allowing the grains to absorb all the flavorful broth and seasonings while staying intact. Once the timer beeps, perform a quick pressure release by carefully turning the valve to venting position.

Carefully open the lid and give the rice mixture a gentle stir with a fork to fluff it and separate any clumped grains. Sprinkle the 1 cup of Mexican cheese over the entire surface and cover the pot (with the lid off or a kitchen towel) for 1-2 minutes to allow the cheese to melt into the rice. The residual heat will melt it perfectly without any additional cooking.

Transfer the cheesy turkey and rice to serving bowls. Arrange the fresh toppings around or on top of each bowl: shredded lettuce (cut into thin 1/8-inch strips), diced tomatoes, dollops of sour cream, diced avocado (cut into 1/2-inch cubes), fresh cilantro, and additional shredded cheese if desired. For added texture and color, I like to top with crispy tortilla strips. Let guests customize their bowls to their preference.