Place the quinoa, a little olive oil, a dash of salt, and 1-1/4 cups of water in to the Instant Pot. Turn the valve to sealing and cook on high pressure for 1 min. Allow for pressure to release manually, about 8-10 minutes. Allow to cool before assembling the salad.
Preheat the oven to 425°F.
Peel the sweet potatoes and chop into bite-size chunks. Toss the potatoes with 2 tablespoons of olive oil, paprika, chili powder, salt, and pepper (to taste).
Roast the potatoes in the oven for 10 minutes. Remove from oven and add in the chopped peppers and toss around with the remaining 1 tablespoon of olive oil. Return to the oven and cook for another 10-20 minutes or until the peppers are crips-tender and the potatoes are tender.
Remove from the oven and toss with drained and rinsed (but completely dried) black beans and corn. Set aside to allow to come to room temperature.
Assemble the salad: Add quinoa to a bowl with the sweet potato, pepper, black bean, and corn mixture. If enjoying immediately, add avocado, and a squeeze or two of lime juice.