1
Rinse rice and then soak for 20 minutes. Drain water and set aside.
2
Select high sauté setting on the Instant Pot and heat 1 tablespoon of ghee.
3
Add onion and sauté until caramelized.
4
Add remaining ghee and everything else except for the water, rice, and salt. Stir to combine.
5
Press cancel. Add 1/2-cup of water to pot and deglaze with a wooden spoon.
6
Add rice, salt, and remaining 1.5-cups water. Stir to combine.
7
Secure the lid and set the pressure release to Sealing. Select Manual setting and set time for 5 minutes at low pressure.
8
After the 5 minutes is up, quick release the pot by moving the pressure release valve to Venting.
9
Allow to cool and refrigerate until serving time.
10
Before serving, top with cilantro.