Set the Instant Pot to sauté mode and heat the avocado oil until it begins to shimmer, then add the garlic, jalapeño, and onion, cooking until the onion softens and turns translucent.

Add the tomato paste, chili powder, cumin, and salt, stirring constantly until the paste blends into the mixture and the spices become fragrant.

Turn off the sauté function and add the rinsed rice, vegetable broth, pureed tomato, carrot, peas, and corn, stirring gently until everything is evenly combined.

Secure the lid and set the valve to sealed, then pressure cook on high until the rice is tender and fully cooked.

Allow the pressure to release naturally before opening the lid, letting the rice finish cooking and settle properly.

Add the lime juice and gently fluff the rice with a fork or spoon to separate the grains.

Garnish with chopped cilantro and serve warm while the flavors are fresh and vibrant.