Instant Pot Kheer (Payasam)

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• 1 tablespoon Ghee (divided)
  Ingredient note

  Source: 1 tablespoon Ghee (divided)
• 1/2 cup Basmati Rice (rinsed, or another aromatic white rice )
  Ingredient note

  Source: 1/2 cup Basmati Rice (rinsed, or another aromatic white rice )
• 4 1/2 cups Milk (whole)
  Ingredient note

  Source: 4 1/2 cups Milk (whole)
• 1/2 cup Water
  Ingredient note

  Source: 1/2 cup Water
• 1/2 cup Sugar (adjust to taste; , see notes )
  Ingredient note

  Source: 1/2 cup Sugar (adjust to taste; , see notes )
• 1/2 teaspoon Cardamom powder (Elaichi)
  Ingredient note

  Source: 1/2 teaspoon Cardamom powder (Elaichi)
• 1/8 teaspoon Saffron (Kesar) (optional)
  Ingredient note

  Source: 1/8 teaspoon Saffron (Kesar) (optional)
• 1/4 cup Mixed Nuts (chopped or sliced cashews, almonds, walnut, pistachios; optional)
  Ingredient note

  Source: 1/4 cup Mixed Nuts (chopped or sliced cashews, almonds, walnut, pistachios; optional)
• 1 tablespoon Raisins (optional)
  Ingredient note

  Source: 1 tablespoon Raisins (optional)

1. Sanitize the Instant Pot steel insert, lid, and sealing ring thoroughly. If you have an extra sealing ring for sweet foods, use it.
2. Rinse the rice 2-4 times until the water runs clear.
3. Heat the Instant Pot in Saute mode. Add 1/2 tablespoon of ghee and let it melt. Add the rinsed rice and saute for 30 seconds. (It is optional to saute the rice, but it adds richness and aroma to the kheer. If skipping, directly add the rinsed rice to the Instant Pot).
4. Add the water, milk, sugar, cardamom, and saffron. Give it all a good stir.
5. You can add the nuts now if you like. I prefer to sauté the nuts and raisins in ghee, then add them after cooking the kheer (see roasting nuts section).
6. Close the lid with the vent in sealing position. Set the Instant Pot to PORRIDGE mode for 20 minutes on high pressure. When the Instant Pot beeps, let the pressure release naturally.
7. Remove the lid and mix well. Kheer is ready. It might seem a little thin in consistency, but it does thicken up as it sits for about 30 minutes. You can cook on SAUTE mode for 2-3 minutes.
8. Heat a small pan on medium-low heat. Add 1/2 tablespoon of ghee to it. Add the sliced or chopped nuts to the pan. Sauté for a minute until they lightly change color. Then add the raisins and saute for another minute. Remove from the pan so they don't overcook or burn. The nuts and raisins are ready to add to the cooked kheer.