Start the Instant Pot in SAUTE mode. Add oil once hot.
Add the whole spices (cinnamon, cloves and cardamom pods) and fry for a few seconds or until aromatic.
Next, add the green chillies followed by tomatoes. Cook it for a minute.
Add the drained rice and give it a quick mix to coat the rice grains with the spices and oil. Add 1½ cups of water and salt to taste. [Note: Start with ¾ teaspooon salt. Taste and see if it needs more. Add more if required]
Press CANCEL. Close the Instant pot lid and latch it. Vent in SEALING position. PRESSURE COOK (MANUAL mode in some older models) on HIGH for 5 minutes. Natural pressure release for 10 minutes and then release any remaining pressure manually.
Fluff and serve hot.