Meanwhile, blanch the spinach. Add spinach to boiling water and let it sit in it for 10 minutes.
Then immediately transfer the leaves to a bowl of ice water. Let it be in there for another 10 minutes.
Transfer the leaves to a blender and blitz to make a smooth puree.
Turn on the Instant pot in Saute mode. Add oil to the pot and saute cumin seeds, bay leaf, cinnamon stick, and cloves.
Then add minced green chilies, onions, garlic, and ginger. Saute till the onions turn translucent.
It's time to add the tomatoes and green peas.
Then add the spinach puree along with salt. Drain the water from the rice and add it to the pot.
Add water, give it all a good stir. Turn off the saute mode. Close the lid and make sure the vent is in a sealing position.
Cook in manual/pressure mode for 4 minutes. Allow to naturally release the pressure for 4 minutes and then do a manual pressure release.
Fluff the rice lightly with a fork. Garnish with lemon juice and chopped cilantro.