Rinse the basmati rice 2-3 times and soak for 20 minutes. Strain the soaked basmati rice in a sieve to get all the water out.
Turn on instant pot on Sauté mode. When the display reads 'hot' add ghee and cumin seeds.
When the cumin seeds begin to sizzle (a few seconds), add rice and sauté another 30 seconds.
Add salt and water and stir. Close the lid. Set the valve to 'sealing' position. Press Manual (high) for 6 minutes.
Let the pressure release naturally for 10 mins, then manually release the pressure. You can do that bu turning the knob to 'venting' position in DUO models, or push down the pressure valve in ULTRA models.
Open the lid and gently fluff the rice with a fork. Cumin rice is best served warm with lentils soups, curries or any grilled entrée.
Alternative: Skipping the Saute process
Alternatively, you could make this a dump and start recipe. Simply add everything in the Instant Pot, close the lid and follow the same cook time. It will have a milder cumin flavor.
If you have the time, I recommend soaking the rice for 15 mins. It makes them more fluffy.
Variation: Add assorted frozen vegetables to this recipe and make a Vegetable Pilaf.
Estimated Time includes pressure build-up time. Cook time = Time to set for pressure cooking.
This recipe has been tested in a 3qt and 6qt Instant Pot. If making this in an 8Qt size, adjust the quantity to meet the minimum liquid requirement.