Press the saute button on your instant pot and add oil. When the oil is hot add the cashew and saute till light brown. Remove and set a side.
Now add mustard seeds and let them pop. Then add the urad dal, cumin seeds and curry leaves and cook for 30 seconds or until the dal turns light brown.
Add the sliced onion, ginger and green chili, cook for 2 to 3 minutes till onion turn light brown.
Add the mixed veggies and tomato paste (optional) and coat them with the oil. Add the rinsed quinoa and salt. Mix well.
Cancel the saute mode, add water and give a nice mix making sure nothing is stuck to the bottom of the pan. Check for salt and adjust.
Press the manual or pressure cooker mode and cook on high pressure for 4 minutes. Release the pressure after 10 minutes..You will observe that the upma is little wet, let it rest for few minutes, the upma will absorb the excess moisture.
But if you still feel the upma is still wet, just saute for couple of minutes to remove the excess moisture.
Add fresh coriander leaves, lemon juice and fried cashew. Serve the Quinoa Upma with peanut chutney or ginger pickle.