Wash rice 3-4 times in water. Soak in water for at least 30 minutes.
Put instant pot on saute mode. Once hot, add butter or ghee.
Add green cardamoms and rice and saute well till aromatic. Keep stirring constantly.
Add milk, nuts, raisins, and sugar. Stir again.
Cancel saute if its still on. Close the lid and pressure cook high for 20 minutes.
Slow release once time is up. Open lid and stir the Kheer. If it's too thick, add some milk and heat it again on saute mode till bubbling.
Transfer to serving bowls either hot, cold, or at room temperature.
Garnish with chopped or crushed nuts.
