Rinse the Basmati rice using a strainer till the water runs clear.
Soak the rice in twice the amount of water for 30 minutes. You can skip this step if you are in a rush.
Drain the rice and set it aside.
Select the Saute program in the Instant Pot and set it to Normal.
Add one tablespoon of ghee in the inner steel pot.
Once the ghee heats up, add the drained rice.
Saute the rice for about 30 seconds. Press cancel.
Add water along with salt to the inner pot. Mix well.
Close the lid and set the steam valve to sealing.
Pressure cook for 3 minutes under high pressure.
When the cooking cycle is complete, wait for 10 minutes before moving the valve to 'venting' to release pressure.
Open the lid and let the steam escape. Add the remaining tablespoon of ghee. Wait for a minute or two and then fluff the rice gently with a fork.
Add lime juice and cilantro.
Stir and fluff the rice with a fork to combine. Serve warm, and enjoy!
Notes
If not serving immediately, remove the inner pot from the Instant Pot to prevent the rice from drying out and sticking to the bottom.
Reheating leftover rice - Add a tablespoon of water for every cup of leftover rice. Mix well and pressure cook for zero minutes. When the cooking cycle is complete, move the valve to 'venting' to release pressure immediately.
To amp up the lime flavor, add grated lemon zest.
Variations
Use olive oil or avocado oil instead of ghee to make it vegan.