Press sauté and adjust the heat to the highest setting. Once the pot is hot (takes about 2 minutes - make sure to wait!), add the almond flour and dry roast for about 5-6 minutes or until the flour looks light gold (don't let it get brown) and no longer smells raw. Stir occasionally at first and more frequently as time goes on, making sure to break apart any lumps as you stir.
Turn off the pot, remove the flour, and put it onto a plate. Set this aside for now.
Wipe down the pot (with a paper towel) then in a clean and dry pot, add water, sugar, saffron, and turmeric to the pot and mix well.
Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
Quick-release and remove the lid (making sure not to drop the condensation on the lid back inside).
Press the sauté button, add the ghee, toasted almond flour, and cardamom and stir continuously for about 2 minutes to thicken and remove any remaining moisture (the halwa will bubble a bit as you stir).
Remove the steel liner from the Instant Pot so that the halwa doesn’t burn. Let the halwa cool down for 15 minutes.
Grease a small steel bowl with ghee, place the cooled halwa in the bowl, then flip it out onto a small plate. Garnish with sliced almonds, chopped green pistachios and saffron.