Start the instant pot in saute mode and add the moong dal to it. Roast it for 2-3 minutes until it is fragrat. Don't brown too much.
Add ghee in the instant pot, add cashews, and saute for 30 seconds, then add raisins. Saute till cashews turn golden and take out.
Now add the washed rice, dal to the instant pot. Saute for 2 minutes.
Then add water and milk. Cook in pressure cook (manual) mode on high pressure for 10 minutes. Let the pressure release naturally.
Open lid, and add powdered jaggery and cardamom. If using edible camphor, add it here. Mix well and cook on saute mode for 2-3 minutes.
Add the reserved cashews and raisins. Pongal thickens as it cools. If needed, add some hot water and adjust the consistency.