Prep: If using dry kidney beans, rinse and soak them overnight. Drain them before use. Chop onions and crush ginger-garlic. You can do that by pulsing them together in a mini food processor. Puree tomatoes if using fresh.
Turn the Instant Pot on to SAUTE mode, adjust to more. Wait 30 seconds and add oil/ghee, cumin seeds and green chillies. When the cumin seeds begin to sizzle (a few seconds), add chopped onions and crushed ginger-garlic. Saute for 30 seconds. Add crushed tomatoes and all spices, saute for 30 seconds. Add drained kidney beans and water and stir.
Assemble rinsed brown rice, water, salt and oil/ghee in a small stainless steel or cooker safe bowl. Place trivet in inner pot, place rice bowl on top. Close lid, Valve set to sealing. Set Manual or Pressure Cook for 25 minutes, NPR (natural Pressure release).
Open lid after NPR, remove the rice. Garnish the Kidney Beans curry (Rajma) with chopped cilantro. Using a fork, fluff the rice in a bowl. You're done!
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.