Wash the rice very well in water for 2 to 3 times and keep aside.
Chop the onion in thin long slices, keep this aside separate from the rice.
Heat one tablespoon of ghee in the instant pot (by pressing the saute function and adjust to low), add the whole spices to fry. Lightly fry the spices for a few seconds.
Add the chopped onions and enough salt, saute for about 7 to 8 minutes until the onions are lightly browned.
Add the ginger garlic paste and saute for another 1 minute.
Add the veggies, mix well and stir fry for about 2 to 3 minutes.
Add the rice and one tablespoon of oil, mix everything well and stir fry the contents for another 1 minute.
Add water and enough salt, mix everything well. Check the water to see if there's enough salt, as the water should be salty enough.
Close the pot with the lid in sealing position, press the manual button and cook in high pressure for 6 minutes.
The instant pot will take few minutes until the pressure is built and to start cooking, once the cooking is done it will beep, so you will have to wait until then.
Once the cooking is done and the pot beeps, press the 'keep warm/cancel' button and wait for a natural pressure release of about 10 minutes.
After an NPR (natural pressure release) of 10 minutes, carefully and slowly release the pressure manually by turning the lid to the venting position very slowly releasing the pressure gradually.
Once the pressure is all released, open the lid and gently fluff the rice with a fork or gently mix using a good quality spatula. Serve the delicious and simple veg pulao rice with any curry, yogurt, pickles of your choice.