Instant Pot Mexican Rice

 Super simple!  Probably not authentic, but tasty! 

3 TBS olive oil 
3 cup white rice 
3 -4 cloves garlic, minced 
1/4 tsp cumin 
3 cups water 
1 TBS Chicken Better than Bouillon 
8 oz tomato sauce 
1/2 cup salsa (or another 8oz can tomato sauce) 
2 tsp salt  

Set the instant pot to saute and add oil.  When hot, add the rice.  Toast the rice for 3-4 minutes, until the rice turns more white, and loses it's translucent quality and begins to brown.   Add garlic and cumin and cook for 1-2 min more.   Stir in water, chicken bouillon, tomato sauce and salt and stir to combine, ensuring that all the rice is submerged.   

Cook on high 4 minutes, 5 min natural release