Step 1
Place black beans in a multi-functional pressure cooker. Add enough water to cover by a few inches. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure using the natural-release method according to manufacturer's instructions about 10 minutes. Unlock and remove lid. Drain black beans and rinse out the pot.
Step 3
Combine 4 cups water and quinoa in the pressure cooker pot. Close and lock the lid. Select Brown Rice function and set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
Step 4
Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove lid. Remove pot carefully using oven mitts fluff quinoa with a fork and let cool.
Step 5
Preheat the oven to 375 degrees F (190 degrees C).
Step 6
Heat oil in a large skillet over medium heat. Add onion red bell pepper garlic and cumin; cook and stir until softened and fragrant about 5 minutes. Stir in corn until heated through 3 to 5 minutes. Remove from heat and stir in 1/4 cup cilantro. Season with salt and pepper.
Step 7
Stir black beans onion mixture 1 cup Colby Jack cheese and green salsa into the pot of quinoa. Spread mixture in a large baking dish.
Step 8
Dissolve tomato paste in 3/4 cup hot water. Drizzle over the quinoa mixture. Sprinkle remaining Colby Jack cheese evenly over the top.
Step 9
Bake in the preheated oven until cheese is melted about 25 minutes. Garnish with remaining cilantro and scallions.