Press saute button and add oil to the instant pot. Add whole spices and sauté for a few seconds as the oil heats up.
2 star anise, ½ inch cinnamon, 1 cardamom pod, 5-6 peppercorns, 2 teaspoon olive oil
Add chopped ginger, garlic, and chopped or sliced onions. Cook for a minute.
2 garlic, 1 teaspoon ginger, 1 onion
Add chopped tomatoes, salt, spice powder, and frozen peas, and cook until the tomatoes are soft.
1 tomato, ½ teaspoon garam masala powder, ½ teaspoon Kashmiri chili powder, ¼ teaspoon turmeric powder, salt to taste, ½ cup green peas
Add methi leaves and continue to cook in saute mode for a minute.
2 cups methi leaves
Add rinsed and drained basmati rice, water, and bay leaf and mix well.
2 cups basmati rice, 2 ½ cup water, 1 bay leaf
Press cancel and close the lid.
Press 'pressure cook' and set the timer for 5 minutes.
Once the cooking is done, wait for natural pressure release or manually release the pressure after 2-3 minutes.
Open the lid and fluff up the methi pulao with a fork.