Temper the spices - Using the saute function, heat oil in the pot. Throw in the cumin seeds, cloves, cardamom pods and a bay leaf. Stir for 30 seconds.

Toast the rice - From my failed experiences in the past, this is the most important step when making Jeera Rice in Instant Pot. This step ensures the firm yet tender texture of rice without breaking it apart. Add the washed rice to the pot and toast for a couple mins by gently stirring it an making sure the rice is evenly coated with oil and toasted.

Pressure cook  - Add the water and salt, give it all a stir and scrape the bottomto make sure there is no rice stuck to the bottom. Close the lid, seal the vent and pressure cook on high for 6 minutes followed by a natural pressure release. It takes about 10 minutes for the pressure to build. If you are making a large batch of rice then manually release the pressure after 10 mins.

Garnish and serve - Open the lid carefully. Allow the steam to escape and gently fluff the rice with a fork. Garnish with fresh cilantro or a lemon wedge if you like and serve with Dal Tadka, Paneer Makhani, Dal Makhani, Dhaba style Palak Paneer.