Rinse rice with water in a mesh strainer.
Set the Instant Pot {6 Quart} to Saute setting and let it get hot.
Saute vegetable oil and onion and until cook until translucent, about 2, during the last minute add in garlic.
Add in rice and saute for 2 to 3 minutes.
Stir in chicken stock, salsa, cumin, and salt into the rice. Scrape bottom of pan with wooden spoon to be sure nothing is stuck to the bottom.
Lock the lid in place, set to manual high pressure and set time to 10 minutes.
Make sure the steam valve is set to sealed.
Once the time is up, push the steam valve open and let all the steam release.
Fluff the rice with a fork and serve.