Wash the basmati rice in cold water until the water runs clear. Drain the rice and set it aside. Peel, finely chop the onion, and set it aside.
Chop the tomatoes into small pieces. If you are using Roma tomatoes, there is no need to remove the seeds.
Press saute on the Instant Pot and add 3 teaspoons of Olive oil. Once the oil is hot, add cumin seeds. When the seeds start to sizzle, add the chopped onions and cook until they turn translucent.
1 teaspoon cumin seeds, ½ cup chopped onions
Add the chopped tomatoes, tomato paste, salt, and all of the spices. Stir everything together and cook for a minute or two.
½ cup chopped tomatoes, 1 tablespoon tomato paste, ½ teaspoon red chili powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala powder, salt to taste, ½ teaspoon cumin powder
Add the drained rice to the pot and stir everything together. Add water to cover the rice. Add the mint leaves. And mix well. (check above for step by step pictures with the method)
1 cup basmati rice, 1 ¼ cup water, 7-10 mint leaves
Close the lid of the Instant Pot and turn it to manual mode. Cook for 5 minutes at high pressure.
When the timer expires, let the pressure release naturally. Open the lid of the Instant Pot and garnish with chopped cilantro as you fluff the rice with a fork.
2 tablespoon cilantro chopped
Instant Pot Tomato Rice is ready! Serve it hot paired with a side of raita or any other side dish of your choice. Enjoy!