Chop the onion and bell pepper, garlic and jalapeno.Wash the rice about two to three times till water runs clear. Drain the water and set a side. Press saute mode in your instant pot and add the oil. Once the oil gets hot, add the onion and bell pepper and cook till soft, about 3 minutes. Add the minced garlic and saute for 30 - 45 seconds.
Add the rice and coat with oil. Now add salt, cumin powder and jalapeno ( or red chili powder). Mix it well and cancel the saute mode. (Do not saute the the rice for more than 30 seconds, if not the rice will become dry and will not cook properly)
Immediately add the stock ( or water) and mix. Degalze the pot to avoid burning. Finally add the salsa on the top, do not mix.
Secure the lid and adjust the vent to sealing position. Cook on high for 6 minutes and wait for 10 minutes to release the pressure.
Once done, the rice will look little dry on the top and wet in the bottom. Once mixed the rice will absorb all the moisture.
Fluff the rice with a fork and cover it with a glass lid for 3 minutes. Finally add some coriander leaves and serve.