Step 1

Rinse the rice in a strainer under cold water. Drain well.

Step 2

Select the sauté mode on the Instant Pot and add the olive oil. Once the oil is hot, add the diced onion and cook for 3-5 minutes, until soft. Add the minced garlic and cook for 30 seconds, until fragrant.

Step 3

Cancel the sauté mode, then add the chicken broth, tomato sauce, drained rice, cumin, chili powder, salt, and pepper. Stir.

Step 4

Place the lid on the pot and flip the valve to “sealing.” Cook over manual high pressure for 8 minutes.

Step 5

Once the time is up on the Instant Pot, allow the pot to naturally release for five minutes before performing a quick release to the remaining pressure. When all of the steam has escaped and the pin on the lid has dropped, open the lid and stir the contents, then fluff with a fork. Sprinkle with freshly chopped cilantro and serve.