Turn on the Instant Pot in saute mode. Add ghee to the pot and fry mixed chopped nuts like cashews, almonds, and pistachios along with raisins for a minute.
You can also roughly chop them and add. I use a nut chopper for that and it is very useful.
Add raw rice to the pot and saute it for another 30-40 seconds. I keep it whole but if you want you can coarsely grind it if you so wish.
Then add sugar to the pot.
Followed by milk and creamer. Bring it to a boil. then hit the cancel button.
Close the Instant Pot with the lid. Position the valve in the seal position. Select Porridge mode and cook it for 20 minutes.
When the Instant Pot beeps, let the pressure release naturally. Then open the lid.
Mash the rice a bit to make the kheer more creamy.
Top it with saffron, and cardamom powder. Mix it all together and cook it for a minute in saute mode again. If it is too thick, add little milk and mix it all together.
Paal Payasam can be served warm or chilled. Garnish it with chopped nuts, saffron, or even edible flowers before serving.