Sauté the Garlic and Stir in the Rice: Put the vegetable oil and garlic in a cold Instant Pot (or other pressure cooker), then turn on Sauté mode. (Use medium heat with a stovetop PC). Wait for the garlic to start to bubble around the edges, but don’t let the garlic brown, about 3 minutes. Stir the rice into the pot to coat it with the garlic oil. Stir in the water, and then pour the tomato sauce on top.

Pressure Cook the Rice for 20 Minutes With a Natural Release: Lock the lid and cook on high pressure for 20 minutes in an Instant Pot or other electric PC, or for 16 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot.) Let the pressure come down naturally, about 15 more minutes. (You can quick release any pressure left after 15 minutes if you are in a hurry).

Stir in the peas and carrots, heat, and serve: Remove the lid from the pressure cooker - watch out for hot steam. If you want the optional peas and carrots, stir the frozen peas and carrots into the rice, put the lid back on the pot, and let the pot sit for 5 minutes to heat the peas and carrots through. Fluff with a fork, sprinkle the minced cilantro on top, and serve.