Wash and soak basmati rice for at least 30 minutes.
Chop the veggies and keep them aside. I have used potatoes, carrots, beans, tomato, and broccoli stalks.
For making the mint masala paste, take a grinder and add mint leaves, roughly chopped onion, green chili, cumin seeds, garlic pods, cinnamon stick, cloves, cardamom, and curry leaves
Grind the ingredients into a smooth paste. You will not require to add additional water as we have added onion. If you want to make pudina rice without onion, then do add one or two tbsps of water.
Switch on the Instant Pot, select the sauté option. The default timer will be set to 30 minutes and let it be.
Once the inner pot is heated ( maybe after two minutes or so), add the oil to the inner pot.
Add mint mixture to the hot oil. Add it slowly so that it doesn't spill on the face.
Cook the mixture for a couple of minutes and add turmeric powder, coriander seed powder, and salt.
Now add chopped tomatoes and stir it well.
To this mixture, add chopped veggies.
Stir everything well so that the mint mixture is coated to the veggies well. Make sure to scrape the sides well else food may burn.
To this veggies mixture, add mung bean sprouts and mix it well. You can also use brown lentils or cooked beans or chickpeas.
Wash the basmati rice well with loose hands and drain it completely. Extra water in the rice may make the rice softer and lumpy. Add this drained rice to the Instant Pot.
I have used thin coconut milk to cook this mint pilaf but you can use regular water also. Add water or coconut milk to this rice mixture and give a good stir.
Close the Instant Pot with lid and SEAL it. Select MANUAL mode and cook for 4 minutes on High Pressure.
Do a manual pressure release after 5 minutes. Fluff up the mint rice with a fork.