Add everything in the instant pot. Close lid with vent in sealing position. (see notes to sanitize the pot)
Set instant pot to PORRIDGE mode for 10 minutes. When instant pot beeps, let the pressure release naturally. (If you do not plan to serve this right after cooking, then cook 6 minutes on PORRIDGE mode)
Open Instant Pot and mix well. Vermicelli Kheer is ready. Serve warm or chilled.
If needed, to get the desired consistency, cook on SAUTE mode for 2-3 mins. Or add more milk, mix and let it boil for a minute.
Important: Sanitize the instant pot thoroughly - the steel insert, lid and sealing ring. If you have an extra sealing ring for sweet foods, use it. Sugar Substitue: Although I have not tried myself, some readers have suggested that if using jaggery in place of sugar, then add it after cooking on porridge setting (else the milk can curdle). Roasted Nuts: If you don't have already roasted nuts. Add 1 tbsp of ghee in the instant pot and saute the nuts for about a minute. Then follow the recipe. Roasted Vermicelli: If you don’t have roasted vermicelli, you can roast it right in your instant pot. Add a tbsp of ghee, add the vermicelli and roast it for about 3-4 minutes till they become golden brown and then add the other ingredients.Consistency: When you refrigerate kheer, it will thicken. You can reheat it with additional milk to get the consistency you like. Caution: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. I do not recommend making this in a 3qt or doubling the recipe in a 6qt, as the milk boils and can come out. Stovetop variation: Add milk and roasted seviyan in a heavy bottom or non-stick pan. Let the milk boil, the reduce flame and let it cook for 20 minutes, stirring frequently to ensure milk does not burn at the bottom. Add the remaining ingredients, and simmer for another 5 minutes. Seviyan Kheer will now be thicker in texture, and ready to serve.