Set the Instant Pot to Saute mode and add in the oil. Once the oil starts to heat up, add in cumin seeds, mustard seeds and curry leaves.
As soon as the spices start to sizzle, add in the onions and garlic and fry for a few minutes till they start to lightly brown.
Add in the spices and fry for a few seconds before adding in the tomatoes. Mix well with the spices and let it cook for about a minute, stirring occasionally to prevent it from burning.
Add in the rice, water and salt, and mix well. Close the lid and set to Manual Pressure mode for 4 minutes.
Let the pressure release naturally. Carefully open the lid and fluff the rice with a fork carefully. Garnish with cilantro leaves and serve warm.
Enjoy with a side of Mango Pickle and cool Cucumber Raita.