Step 1

Select the Sauté - Normal mode on the Instant Pot

Step 2

Once hot, add ghee followed by vermicelli.

Step 3

Roast the vermicelli for about a minute until golden brown.

Step 4

Add milk, sugar, raisins, saffron, pistachios and cardamom powder.

Step 5

Select cancel to come out of Sauté mode.

Step 6

Close the lid and select pressure mode on High for 10 minutes followed by natural pressure release. The pressure release valve must be in the sealing position.

Step 7

Once vermicelli kheer is ready, transfer it to a serving bowl. It can be served warm or chilled.

Step 8

Heat a heavy bottom saucepan on medium heat.

Step 9

Once the pan is hot, add ghee followed by vermicelli.

Step 10

Roast the vermicelli for about a minute until golden brown.

Step 11

Add all the other ingredients - milk, sugar, raisins, saffron, pistachios, and cardamom powder and mix well with a spatula.

Step 12

Continue cooking on medium-high heat for about 15 minutes or until noodles are well cooked

Step 13

Continue to monitor to avoid milk from spilling.

Step 14

Intermittently, scrape the bottom of the pan with a spatula to ensure milk does not stick

Step 15

Once noodles are well cooked, turn off the stove.