Set your Instant Pot to the sauté setting. Once hot, add the olive oil, sweet potato, onion, garlic, chili powder, cumin, sea salt, and pepper then stir to combine. Sauté mixture about 10 minute, stirring occasionally with a wooden spoon. Press cancel to stop the cooking cycle.

Add water and salsa to the Instant Pot then mix until well incorporated, making sure that nothing is stuck on the bottom of the pot. Without stirring, sprinkle the bulgur over the mixture then top with diced bell pepper and black beans. Secure the lid and move the steam release valve to sealing. Select the Manual/Pressure Cook setting to cook on high pressure for 4 minutes.

When the cooking cycle is complete, let the pressure release naturally or by opening value. When the floating valve drops, remove the lid. Stir the mixture well, then taste and adjust the seasonings as needed.

Serve over mixed greens (or by itself) then top with avocado slices, fresh cilantro, diced tomatoes, and sliced green onions >> enjoy!