If you cook with Indian spices regularly you should have everything you need to make this dish except for maybe tejpat, also known as Indian bay leaf. This long oval leaf with three veins comes from the cassia tree and has a light scent of cinnamon. I have only been able to find it dry at a local Indian market. I imagine that, like curry leaves, the fresh tejpat leaves would have a stronger flavour and aroma. If you can't find it, leave it out. Regular European bay leaves have a different flavour profile and don't make a good substitute.
To make this in your Instant Pot, follow the recipe directions by toasting the spices and sauteing the onions in the pot insert using the Saute mode. When all the spices have been added, cancel the Saute mode. Add the beans, rice, lemon zest and juice, but reduce the water to 2-2/3 cups (water and lemon juice combined is equal to 3 cups.) Close the lid. Set the pressure valve to SEALING and cook on the MULTIGRAIN setting, which will take 40 minutes, or on MANUAL for 22 minutes. Let sit for 10 minutes before releasing the pressure. Continue with the recipe, mixing in the raisins and spinach. Cover and let sit for 10 minutes to wilt the spinach and plump the raisins. Serve.
1 teaspoon cumin seed
1/2 a small onion, finely diced
2 cloves garlic, minced
4-6 green cardamom pods, cracked
1 - 4 inch stick of cinnamon, broken in half
2 small or 1 large tejpat (Indian bay leaf) (optional)
zest and juice of 1 lemon (about 1/3 cup juice)
2 cups brown Basmati rice
2 cups cooked or 1 can kidney beans, drained and rinsed
3-2/3 cups water (water and lemon juice combined is 4 cups)
1/2 cup raisins
4 cups spinach leaves, coarsely chopped
To your health and happiness,
Beans and Rice