Begin by setting your Instant Pot to the sauté function and adding a drizzle of olive oil. Toss in one diced onion and stir until they turn translucent, about 3–5 minutes.

Once the onions are ready, stir in diced zucchini, corn, and canned black beans. Add in the diced tomatoes along with cumin and paprika. Cook for about 5 minutes.

Pour in the vegetable broth, ensuring everything is well mixed. Gently scrape the bottom of the pot.

Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes.

After the cooking time is done, perform a quick release of the pressure by turning the valve to venting.

Stir in the cheddar cheese into the casserole, mixing until fully incorporated.

Ladle the casserole into bowls and garnish with fresh herbs. Serve hot.