Recipe

1.  Press the saute button and pour ghee/oil to the inner pot of instant pot.
2.  Add the spices & saute for 30 seconds.
3.  If using onion, add them along with green chilli and fry until they turn light golden.
4.  Then add ginger garlic paste and fry just for 30 seconds.
5.  Quickly add in peas & mint leaves. Fry for 2 mins.
6.  Add 1½ cup soaked & drained rice. Optionally you can also fry the rice for 2 mins.
7.  Pour 1¾ cups water. Press cancel. Stir in some salt & taste it. If needed add more. Deglaze the pot to release any bits of food stuck at the bottom.
8.  Secure the lid of the instant pot & set the pressure release handle to sealing.
9.  Press the pressure cook button (high pressure) and set the timer for 5 mins.
10.  When the IP beeps, wait for 4 to 5 mins and then do a manual pressure release by moving the vent from sealing to venting. For softer rice, you can let the pressure drop naturally for 8 mins & then release the rest.
11.  Peas pulao is ready. Fluff up with a fork. Serve with raita