I used long grain thai white rice, and used normal rice setting for the last pressure cooker step (12 min instead of 30, low pressure), it turned out good. Also I used regular table salt so I used 1-2tsp.
Next time I'll probably mince/saute the garlic instead of putting in the whole clove, but that's just personal preference (I like a stronger garlic taste).
Also, if you're worried about it being too oily: use enough olive oil so that beef doesn't stick (1-2tbsp for me, could depend on how fatty your cut of beef is) and then 2-3 tbsp butter for the onions.