Begin by gathering all your ingredients and equipment. Finely chop the yellow onion and mince the garlic cloves.
In your Instant Pot, select the sauté function. Add the avocado oil and allow it to heat for about a minute. Once hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Stir in the minced garlic and sauté for an additional minute until fragrant.
Add the white rice to the pot, stirring to coat it in the oil and combine it with the onions and garlic. Next, sprinkle in the chili powder and dried basil, mixing well.
Pour in the chicken broth or water, and add the tomato paste. Stir everything together until the tomato paste is fully incorporated into the liquid. If you’re using salsa, add it now.
Close the Instant Pot lid and set the valve to sealing. Select the manual setting and cook on high pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes before performing a quick release.
Once the pressure has fully released, carefully open the lid. Add the butter or ghee and gently fluff the rice with a fork. Taste and adjust the seasoning if necessary, then serve warm.
