Rinse rice under cold running water. Set aside.
Peel and crush garlic. Peel and quarter an onion. Reserve half the onion for another use.
Turn Instant Pot to Sauté function. Once hot, add oil to heat then add rice. Cook for about 5 minutes, or until rice turns very white and some of the grains turn slightly golden.
Press cancel. Add garlic, onion, bouillon, tomato sauce, salt, and chicken broth. Be careful of any steam.
Close and lock the lid. Be sure the valve is in the sealing position.
Select Manual or Pressure Cook at high. Use the dial to set the time for 3 minutes. Set Keep Warm function to Off.
When the cooking cycle ends press cancel (if you don’t it’s ok, it will turn off automatically since the keep warm function is off). Allow the IP to release naturally for at least 10 minutes. If all the pressure has been released, the float valve will sink back into the lid. If the float valve is still up, use the end of a wooden spoon to press the pressure release valve to allow the remaining steam to release.
Remove lid. Fluff with a fork. Stir in any additional vegetables like peas and carrots. Season with salt and pepper.