Press 'Saute' on your Instant Pot and heat up Olive Oil (1 tablespoon). Add Onion (1), Garlic (2 clove), Red Bell Pepper (1/2), Yellow Bell Pepper (1/2), Green Bell Pepper (1/2) and sauté the veggies until soft about 3-5 minutes.
Add the dissolved Vegetable Bouillon Cube (1), Tomato Paste (1 can), Chili Powder (1/2 teaspoon), and Ground Cumin (1/4 teaspoon), and stir to combine. Then, add White Rice (1 1/2 cup) and stir to combine again.
Top the rice with Tomato (1).
Place the lid on the Instant Pot. Turn the pressure valve to the sealed position and hit the ‘Pressure Cook’ button and cook time to 10 minutes.
When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes. After 10 minutes, open the pressure valve to release additional pressure.
Remove the lid, and fluff the rice with a fork. Serve rice with a side of vegan garlic aioli and a sprinkle of parsley. Serve and enjoy!