Clean, rinse and soak the rice for 10 minutes. Then, strain it in the strainer and let it rest for 5 minutes to drain out excess water.
Place the steel insert, switch on the Instant Pot and press 'Sauté'. Once the screen displays 'Hot', heat oil.
Add cumin seeds and allow it to crackle. Then, add the whole spices, bay leaves and fry for 30 seconds until aromatic.
Add sliced onion and sauté until onion just start picking golden colour (for about 4-5 minutes).
Now, add ginger garlic paste and slit green chilies, sauté for 30 seconds until raw smell goes off.
Add fresh or frozen peas and sauté for 1 minute.
Then, add cubed tomatoes, Turmeric powder, Coriander powder and Garam Masala Powder. Mix and sauté for 30 seconds.
Add chopped cilantro, Kasuri methi, salt and lemon juice, mix.
Then, add strained rice and gently give mix.
Add 2.25 cups of water, give a stir, close the lid and seal the pot with valve in sealing position.
Press 'Manual' or 'Pressure Cook', cook on 'Low' for 6 minutes.
Once the Instant pot, quickly release the pressure until the silver pin drops.
Open the pot, let it rest for 2-3 minutes. Fluff up the pulao and sprinkle fried onions.
Serve this delicious Instant pot Matar Pulao with raita on side.