Mix ½ cup uncooked wild rice and ½ cup dry black beans. Wash them and keep it aside.
Put IP on saute mode and heat 2 tbsp of oil.
Saute ½ cup of chopped onions, 2 big garlic cloves (sliced) and 1 serrano pepper (sliced). Saute until the onions are translucent.
Once onions are translucent, add ½ cup of chopped green peppers to the pot and saute for 3-4 minutes.
Add ½ cup of chopped tomatoes to the pot and saute for 3-4 minutes.
Add uncooked wild rice and black bean mix, taco seasoning, salt and vegetable broth or water.
Bring the liquid to boil while keeping IP on saute mode.
Once it starts boiling, cancel the saute mode and close the lid. Secure the valve.
Put IP on high pressure and cook it for 35 minutes. Once done cooking, turn the IP off and let the pressure release naturally for 10-15 minutes.
After 5 minutes, very carefully release pressure manually. Once the security valve is released, open the lid and mix the rice-beans filling well.
Add chopped cilantro, chopped scallions and velveeta cheese to the pot and mix well until the cheese it melted.
Let the filling cool down for sometime so it not too runny. While waiting for filling to cool down, prepare peppers.