2 cups) vegetable stock
3.5-4 tbsp tomato puree
1 tsp ground coriander
0.5 tsp ground ginger
0.5 tsp ground nutmeg
0.5 tsp ground cinnamon
2 tbsp vegetable oil (or olive oil)
1 onion finely sliced
1 tbsp minced garlic
2 cups basmati white rice
Salt to taste
Freshly ground white pepper (or black pepper)

• Mix together stock, tomato puree, coriander, ginger, nutmeg, cinnamon and chilli in a jug and set aside.
• Select saute on pressure cooker, once it reads “hot” add oil and onion into the insert and saute for 5 mins then press cancel.
• Add in the garlic, stock and tomato mixture, rice and season with salt and pepper to taste and mix. 
• Lock the lid, set valve is set to “sealing” position, select manual, high pressure and 5 mins cook time. (See recipe notes for additional cook time options.)
• When the cook time ends, turn the Instant Pot off and let the pressure release naturally.
• Stir the rice, let stand for another 5 mins then serve.