With the lid off, set Instant Pot to Sauté and set on High Temperature. Heat oil in the inner pot of Instant Pot; cook onion, carrots, red pepper, jalapeño, garlic, chili powder, cumin and chili flakes for 4 to 6 minutes or until slightly softened. Season with salt and pepper.
Stir in tomato paste; cook for 1 minute. Slowly stir in vegetable broth. Stir in organic rice, tomatoes and olives. Turn Saute function off.
Close lid and lock to seal. Set Pressure Cook function to High Heat for 20 minutes. Carefully manually release the pressure according to the manufacturer’s instructions before removing the lid.
With lid off, Select Saute and then set to Medium Heat. Stir in peas and tuna. Cook for 2 to 3 minutes or until heated through.
Garnish with parsley. Top with bean sprouts before serving.
If desired, serve with lemon or lime wedges.