Measure everything and rinse the quinoa in a sieve and let it drain.
Turn on the instant pot and set it to the ‘Sauté’ setting for 2 minutes.
At this point you could add ghee if using and then add the cardamom pods - I skipped the ghee and just added the cardamom pods and quinoa to the hot instant pot and stirred to quickly saute them.
Add one cup of milk to the pot.
Put the lid on with the vent closed to the sealing position and set the instant pot to the ‘Porridge’ setting for 8 minutes. At the end of this cooking period vent the pressure manually - be careful, keep hands away from the steam and possibly water that will gush out.
Once the pressure is released, open the lid and switch the pot back to the sauté mode on low for 10 minutes and add the remaining 1/2 cup of milk to the pot.The aim is to reduce the milk and thicken the kheer - keep stirring to prevent milk from burning.
Prepare the nuts, if using, roughly chop them and then add to the kheer.Add sugar and mix well.Continue to cook until the saute mode comes to an end.
Let the kheer cool down in the pot and then pour it into a serving bowl.Garnish it with some extra nuts – almond, cashews or even pistachios, whichever you like best. Serve it warm or chilled.