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!