Wash rice and moong dal several times and keep aside.
In Instant Pot (IP), add 1 tablespoon of ghee, pour milk, 1 cup water and washed rice moong dal.
Place the trivet in the pot on rice dal mixture.
Take jaggery in a 2 cup glass, steel or oven safe bowl. I used a pyrex bowl. Pour ¼ cup water in the bowl, cover with a steel plate or aluminum foil and place it on trivet.
Close IP lid, set the vent to sealing, cook on manual/pressure cook, high pressure for 6 minutes. It will take about 10-12 minutes for the pressure to build up and then going to cook for additional 6 minutes.
Once done, let pressure release naturally. This will take about 12 – 15 minutes.
While pongal is cooking, on stovetop heat a small pan with 2 tablespoon of ghee, roast cashews and raisins until golden brown. Though this step is against OPOS way of cooking, I wanted to roasted cashews and raisins before adding to pongal.
Open IP lid, remove the bowl of jaggery syrup and the trivet from IP container. Stir jaggery syrup, strain the syrup for impurities and pour it over pongal (cooked rice moong dal).
Pour ghee cashews raisins over pongal. Throw in cardamom powder and mix well.
Consistency of pongal at this stage is going to be a bit liquidy. That is fine and it will thicken as it cools.
Pongal is ready to serve.