Turn on the Instant Pot in Sauté mode. Add a tablespoon of ghee to the pot and let it melt. Once hot, add a mix of chopped nuts like cashews, almonds, pistachios, and raisins. Sauté them for about a minute until they turn golden and the raisins puff up. Chef tip: You can roughly chop the nuts using a nut chopper for convenience.

Add the raw rice (I recommend Basmati for its aroma) directly to the pot and sauté for 30-40 seconds. This step lightly toasts the rice, enhancing its flavor. You can use whole rice or coarsely grind it for a different texture. This quick sautéing step helps bring out a nuttier, richer flavor in your Instant Pot Kheer while keeping the process hassle-free! No need to wash the rice before adding it to the Instant Pot.

After sautéing the rice, add the sugar to the pot. Stir it gently to combine.

Pour in a small amount of water (about ¼ cup). This helps prevent the milk from burning at the bottom of the Instant Pot and avoids the dreaded "burn" message. Next, add fresh whole milk and heavy cream to the pot. Stir everything well to ensure the rice, sugar, and milk are evenly mixed.

Stir the mixture as you bring it to a boil in the Instant Pot. Keep stirring to ensure nothing sticks to the bottom. Once it reaches a boil, hit the Cancel button to stop the sauté mode. Close the Instant Pot lid and make sure the valve is set to the Seal position. Select the Porridge mode and set the timer for 20 minutes. This mode works perfectly for achieving the creamy texture of Rice Kheer.