Turn on the Instant Pot and press Saute button. Use adjust button to adjust the heat level and make it to Low.
Melt ghee in the inner pot liner of the Instant Pot and add the rinsed and drained basmati rice to this.
Saute to a couple of minutes and add the milk to this. Mix well.
Switch off Saute mode. Close the Instant Pot. Keep it on sealing mode. Press Manual to get pressure cook mode on. Adjust time to 30 minutes.
Once it is cooked and the countdown timer starts, switch off the Instant Pot. It automatically goes to Keep Warm mode. We don't want that as it might scald the kheer. Wait for pressure to be released naturally (NPR). Turn the seal knob to vent and carefully open the lid of the Instant Pot. Give it a quick stir.
Switch back to Saute mode and keep heat on low.
Add sugar and mix well.
Meanwhile, mix the saffron to the warm milk and keep aside, while waiting for the sugar to be dissolved.
Once the saffron has bloomed, add this to the kheer.
Add the ground cardamom as well.
Mix well and let it stay in saute mode for about 10 more mins to thicken.
Optional garnish : heat the ghee and add the sliced almonds to it. Roast them to golden brown and add to the kheer.