• Wash the rice very well and add to the instant pot.
• Chop the onion in long slices (preferrably quite thin or in medium thickness), and add to the instant pot.
• Also add the salt, ghee and water, mix everything to combine (also place the bay leaves on top, if using).
• Close the instant pot with lid in sealing position and cook in high pressure for 5 minutes. Once this is done, press the "keep warm/cancel" button and wait for a natural pressure release for about 12 minutes. After that, carefully do a gradual manual pressure release.
• Once the pressure is all released, carefully open the lid and gently fluff the rice using a fork or good quality spatula (do not stir the rice much when it is hot).

To make seasoning for garnishing (optional)

• In a different pan on stove top, heat the one tablespoon of ghee.
• Add sliced onions and lightly fry until they are browned (if using dried minced onions, do not add now as they quickly brown).
• Add the cashews and lightly fry.
• Add the raisins and lightly fry them too.
• If you are using dried minced onions (if you sre using fresh sliced onions, you fry them in the first step!), add them too now and lightly brown.
• Add the prepared seasoning to the ghee rice, gently mix in.
• Serve the delicious, easy Indian ghee rice with any curry, raita, pickles etc as you like!