Turn the Instant Pot on SAUTE mode. Add oil. Add the onions and saute until onions become translucent.
Add ginger-garlic paste and saute until raw smell goes.
Add chopped tomatoes and salt. Let the tomatoes cook until mushy. Saute in between.
Add half of pav bhaji masala and red chili powder. Saute for a minute. You should sense the aroma.
Add chopped vegetables and saute for 2-3 minutes. Vegetable masala mixture is ready!
Cancel SAUTE mode. Using the spatula, remove the mixture on the plate and keep it aside.
Put the inner pot back in the InstantPot. Start it on SAUTE and add oil. Add rest of the pav bhaji masala, ginger garlic paste and red chili powder. Saute for a minute til it sizzles. Add tomato sauce and let it cook for another minute.
Add rice and give the mixture a good stir. Add water. Mix well. Make sure to deglaze the bottom.
Cancel SAUTE. Close the lid of the InstantPot. Choose MANUAL and choose 5 minutes.
It will take about 7-8 minutes for IP to kick in. Once the timer goes off after cooking, wait for few minutes and do QPR (quick pressure release). Once the safety valve drops down, open the lid.
Put in the veggi masala mixture over the cooked rice. Carefully fold everything so the veggi masala mixture coats the rice. Your tawa pulao is ready!
Drizzle the lemon juice and sprinkle chopped cilantro leaves over and serve warm.