Press the saute button (normal) on your instant pot and when it displays HOT, add the oil and whole spices. Let the spices sizzle in the oil (for 30 seconds).
Add the onion and ginger and saute until the onion softens for 2 minutes.
Add 1 cup rinsed rice and mix with a spoon to make sure it is well coated with the oil. Stir it for 2 minutes before adding the vegetables.
Add all the vegetables, salt and 1 1/4 cup water. Cancel the saute mode and secure the lid. Make sure the steam release handle is sealed.
Press the pressure cooking button (high) and set the timer to 4 minutes. After the timer beeps, wait for 5 minutes and then release the pressure by turning the steam release handle to venting.
Open the pot and fluff up the pulao with a fork. Garnish with cilantro and serve hot.