Add the lamb and all of the ingredients listed under “marinade” together in the bottom of the instant pot and mix well. Let this sit on the counter for 20 minutes. (20 minutes is enough time for the lamb to marinate and it will also allow the meat to come to room temperature).
Spread the rinsed rice so that it is in a thin layer overtop the marinated meat. Pour the water into the pot, pushing down the rice if needed so that it is submerged. Do not mix.
Secure the lid, close the pressure valve, and cook for 6 minutes at high pressure.
Naturally release pressure (this will take approx. 30-35 minutes).
Mix well then sprinkle mint, cilantro, and ghee-coated cashews and raisins before serving.