• 1 Tablespoon neutral oil
• 1/2 cup onion, diced small
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 8oz can tomato sauce
• 2 cups long grain white rice
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 Tablespoon fresh cilantro , chopped

Select the sauté mode on the Instant Pot, then add the olive oil and diced onion. Cook for 3-5 minutes, until soft. Add the minced garlic and cook for an additional 30 seconds. Cancel the sauté mode, then add the chicken broth, tomato sauce, rice, cumin, chili powder, salt, and pepper. Stir until thoroughly mixed.

Place the lid on the pot and seal. Pressure cook on high for 8 minutes. Once the timer goes off, allow the pot to naturally release for five minutes, then quick release the remaining pressure. When the pot is depressurized, open the lid and fluff with a fork. Sprinkle with freshly chopped cilantro and serve.