Place the Instant Pot bowl into the Instant Pot. Set to SAUTE mode for 10 minutes.
Add oil and let it get hot. Add the whole spices : cloves, cinnamon, cardamom and bay leaves. Let the cloves bulge up.
Tip in the julienned onions and sauté until it begins to brown.
Add the ginger garlic paste and green chillies. Sauté for 2 minutes.
Then add the tomatoes and salt; sauté until it becomes soft and mushy.
Sprinkle the mint leaves and cilantro leaves. Stir once.
Add all the vegetables in (carrots, beans, potatoes), chickpeas and soy meal maker.
Sprinkle the garam masala and chilli powder.
Sauté for about 5 minutes or so until it all comes together.
Finally, add the rice and water. Mix it all together.
Cover with Instant Pot lid, SEAL the vent and set it to PRESSURE COOK mode for 10 minutes.
After 10 minutes, QUICK RELEASE, gently stir with a fork and serve hot!