Turn on an instant pot on sauté normal mode. Once hot, add oil, garlic, onion, jalapenos, corn, and bell peppers. Sauté for 30 seconds.
Now add vegetable stock, RO*TEL, black beans, salt, and taco seasoning. Mix everything well. Now add canned diced tomatoes. DO NOT stir.
Cover the Instant pot with its locking lid, vent valve in sealing position. Press the pressure cook button and set a timer for 6 minutes under high pressure.
Once done, let the pressure release naturally for 10 minutes and then carefully quick release the pressure. Open the instant pot, add grated cheese and cilantro. Mix well.
Take it in a serving bowl, garnish it with some more cheese, cilantro, avocado, sour cream, some jalapenos and enjoy it with some tortilla chips.