Rinse the rice in a colander and soak it in a bowl covered with water if you wish. (I soak my rice most of the time...often overnight, or at least for several hours.) Drain and rinse the rice again and put it in the stainless steel inner pot.
Add the onion, garlic and tomatoes. I've always used fresh tomatoes, because I prefer that, but I see no reason why canned wouldn't work. Just reduce the amount of salt you add if you use canned tomatoes (and salt).
Use disposable gloves to cut open the jalapeno. Seed it and dice the jalapeno. Add as much as you want. I use 1/2 jalapeno.
Add the salt, cumin, pepper, and water.
Stir the mixture.
Put the inner pot into the Instant Pot. Put on the lid and lock it. Turn the sealing knob to Sealing. Using the multi-grain function, set the time to 22 minutes. I cook my soaked rice for 25 minutes because I live at 7000 ft in elevation and it takes me longer to cook things than it will you. If you soaked your rice, cook it for less time (about 5 to 7 minutes less time).
When the rice is done, allow for a natural pressure release. This takes about 12 minutes.
Open the lid carefully and stir in some chopped cilantro leaves and a heaping spoonful of love.
Serve garnished with additional cilantro leaves. Enjoy!!
I used brown Basmati rice because that is what I had on hand. It was super yummy!
I use fresh tomatoes but I don't see why canned couldn't be used instead. Just cut back on the amount of salt added (if you use salt).
You can play around with the amount of cilantro and jalapeno that is used. I prefer less cilantro and I like about 1/2 jalapeno for this recipe.