Press Brown/Saute and then Start/Stop to heat up the pot. (Make sure you've removed the lid!)
While the pot is heating, chop the onion. Add the oil to the heated pot and then the chopped onion. Cook for 3-4 minutes to soften.
Add the garlic to the onion and cook for 1-2 minutes. Be careful not to cook too long and let it get browned! Press Start/Stop to turn off the heat.
Add the broth, water, tomato sauce and spices to the pot. Stir to combine.
Add the rice to the liquid and stir.
Close and lock the lid, turning the steam release valve to closed. Press Rice/Risotto and then Start/Stop. (Defaults to 12 mins on low pressure.)
After the cooking time is up, allow for a FULL natural pressure release. When the lid releases, fluff the rice with the rice "paddle" that came with the pot or a wooden spoon. Add salt and pepper to taste.
can or corn or cup of frozen corn
Mexi-corn (corn with red and green peppers)
Rotel (diced tomatoes with green peppers-adds heat)
Drain any liquid from the cans and add with all the other ingredients. You can also leave some of the liquid and cut down on the additional water if preferred!