Combine the chicken 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 at room temperature for 10 minutes (10 minutes is enough time for the chicken to marinate).
Spread the rinsed rice so that it is in a thin layer overtop the marinated chicken. 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 for 10 minutes.
Mix well then sprinkle mint, cilantro, and ghee-coated cashews and raisins before serving.