Here’s a whole Indian meal made at the same time. The creamy mushroom and veggie curry is served over the subtly spiced basmati rice. From The Ultimate Vegan Cookbook for Your Instant Pot by Kathy Hester, published by Page St. Publishing
For the rice pilaf, combine the rice, water, cardamom pod, cinnamon stick, cumin seeds, turmeric and salt in your Instant Pot insert.
For the mushroom curry, get a Pyrex dish that fits into your Instant Pot, then mix the mushrooms, potatoes, milk, yogurt, ginger, garlic, salt, garam masala, turmeric, coriander and chili powder in it. Cover with foil.
Note: If your pan does not fit inside the rack handles, you will need to fashion some handles out of aluminum foil to lower the pan into the cooker. Tear off two pieces of foil about 3 feet (1 m) long, fold each one lengthwise two times. Lay the foil handles out on the counter in a plus sign near your cooker. Place your pan in the center, where the two pieces cross. Pull the handles up and carefully lift the pan and set it and the foil handles into your Instant Pot.
Cook on high pressure for 27 minutes. Let the pressure release naturally.
Once the pressure indicator goes down, remove the lid, lift out the pan using the foil handles and remove the foil that’s covering the pan.
Remove and discard the cardamom pod and cinnamon stick from the rice.