Rinse rice, drain the water and keep aside.
Press SAUTE button on your instant pot. Wait for pot to turn hot.
Heat olive oil in IP. Saute minced garlic and onions in instant pot. You want to cook onions until it turns pink or translucent.
Next add rinsed rice and toast it in the oil onion mix. This will take just a minute.
Add tomato sauce/puree along with vegetables. In this recipe I have used diced red bell peppers, diced carrots, frozen corn and frozen peas.Cook’s Pro Tip: You can make tomato sauce at home easily. It’s inexpensive and takes less time too. Pick ripe roma tomatoes and score X mark on it’s bottom. Bring a pot of water to boil. Place roma tomatoes into hot boiling water. Let tomatoes cook for 5 to 7 minutes.Drain blanch tomatoes from boiling water. Let it sit for few minutes to cool down so it’s easy to handle.Peel off skin, and blend blanched tomatoes in a blender. Homemade tomato puree ready.
Pour vegetable stock into the pot.
Note: Water rice ratio will vary if you use long grain white rice. Use 1 cup water for 1 cup long grain white rice.
For long grain brown rice water rice ratio is – 1 cup rice : 1 ¼ cup water
Add in the seasonings – salt and pepper to taste, cumin powder and chili powder. Stir it well.
Cover pot with lid. Make sure the pressure knob is in SEALING position.
Now select HIGH PRESSURE mode and adjust time to 5 minutes. My rice was cooked perfectly with a bite to it. If you want rice to be cooked to soft consistency increase time to 7 minutes.Pro-Tip: For long grain white rice set timer to 3 minutes (for soft cooked rice, set timer to 5 minutes).
Once cooking time completes, let the pressure come down naturally for 5 minutes.
Then force the pressure out with manual pressure release (MPR) turning knob to VENTING position.
Add diced roma tomatoes into the pot. Fluff rice gently with fork.
Garnish with fresh coriander leaves.
Serve it immediately in your favorite dish.