Turn on the Instant Pot in saute mode. Once it shows ON, wait for 30 secs and then add in 2 tbsp of Oil. Let it get hot. To this add in the Whole spices and green chilli saute for few secs.

Next, add in 1 cup of sliced Onion. Saute till they are soft and pink.

And then add in 1.5 tbsp of ginger garlic paste. Saute till the raw smell leaves. If the Instant Pot is very hot or, if the ginger garlic paste sticks to the inner pot, you can add in 2 tbsp of Water and deglaze. Or you can press the cancel button and continue cooking in the residual heat. and then press the saute button back after a few mins.

Now add in the Mint and Cilantro. Saute for a few secs.

Next, add in 1 cup of fresh or frozen green peas. Combine everything.

Wash the Basmati Rice 3 or 4 times and keep them soaked in water for 30 mins. Now drain the water and add the Basmati Rice to the Instant Pox. Mix everything.

Add in 3 cups of water. Also, add 1 tbsp of Lemon Juice and the required Salt.

Close the Instant Pot and turn the pressure valve to the sealing position. Select the pressure cook mode and set 5 mins in high pressure.

Do a quick release and open the Instant Pot after 5 mins. Gently fluff the Rice and switch off the Instant Pot.

Now close the Instant Pot once again and leave the rice undisturbed for another 30 mins. After 30 mins open the Instant Pot and fluff the Rice once again. Fluffy perfect Instant Pot Paneer Peas Pulao is ready.

Follow all the instructions same as the Instant Pot. But add 1.25 cups of water for every 1 cup of rice while cooking in the pressure cooker.

After adding the liquid, Salt and lemon juice close the pressure cooker.

When the pressure starts coming put the whistle and cook for about 3 minutes on high flame.

Wait till the pressure gets released by itself and then open the cooker. Carefully fluff the rice without breaking.