Heat the instant pot in saute mode. Add ghee and let it melt. Add rolled oats. Stir and saute for 2 minutes until you get the aroma of roasted oats. Add milk, water, sugar, saffron and cardamom.
Set to manual or pressure cook mode at high pressure for 1 minute. When the cooking time is done, then let the pressure release naturally.
Open the lid and stir the kheer. This kheer thickens as it cools.
Garnish with more saffron, nuts, and raisins to your liking.