Add oil to the inner pot in your Instant Pot and press saute. When the oil heats up, add jeera/cumin seeds, bay leaves, cloves, cardamom, and cinnamon, stirring constantly for a minute.
Add chopped ginger, chopped garlic, and chopped green chilies. Continue to saute for a minute. Add onions and cook for 1-2 minutes.
Add salt, Garam Masala, chili powder, turmeric powder, and mix well.
Add sliced mushrooms.
And coconut milk and stir continually for about 30 seconds.
Add soaked and drained rice, and water. Mix well.
Place the lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes.
Instant Pot Sambar
Black eyed peas curry