Begin by turning your Instant Pot to the sauté mode. Add the oil and let it heat up for a minute. Once hot, add the minced garlic and diced onion. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
Next, add the diced carrot to the pot and sauté for an additional 2 minutes to soften the carrot and release its natural sweetness.
Stir in the long grain white rice, coating each grain with the aromatic mixture. Then, add the tomato sauce (or pureed tomatoes), chopped tomato bouillon cubes, and salt. Mix everything together until well combined.
Pour in the water and stir to combine. Finally, add the frozen peas.
Secure the lid on your Instant Pot and set it to manual high pressure for 5 minutes. Allow for a natural pressure release for 10 minutes before performing a quick release.
Carefully remove the lid and use a fork to fluff the rice gently.
