Place 2 cups long-grain rice in a colander and rinse really well under running water until water runs clear. Drain well and set rice aside.

Turn the Instant Pot to sauté function, add in 1 tablespoon extra virgin olive oil and let heat briefly (~1 minute). Once oil has heated, add ¼ cup diced yellow onion and 1 small jalapeño (seeded and finely minced). Sauté for 2-3 minutes, stirring frequently, until the onion is translucent.

Add 2 cloves garlic (minced) and continue to sauté for 30 seconds just to toast garlic. Hit CANCEL to turn off the sauté function.

Pour 2 cups low sodium chicken stock into the inner pot and scrape up any browned bits on the bottom of the inner pot using a wooden spoon or spatula.

Add 1 teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon chili powder, ½ teaspoon cumin, and ¼ teaspoon oregano to the inner pot and stir well.

Add the rinsed rice into the inner pot, and gently push down with a spoon to submerge in stock. Add ⅔ cup tomato sauce over the rice, but do not stir into the rice.

Place lid on the Instant Pot and be sure vent knob is pointed to sealed. Cook on HIGH pressure for 3 minutes for long-grain white rice, and 22 minutes for long-grain brown rice.

Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. Then remove the lid.

If desired, add 1 tablespoon unsalted butter, and fluff rice with a fork to incorporate everything together. Serve as desired.