Turn on the instant pot in saute mode. Add ghee and let it warm up and melt.
Roast cashew nuts and raisins separately and keep aside.
Add the vermicelli and roast for a few seconds.
Add milk and give it a stir.
Add the sugar and soaked saffron along with milk.
Close the instant pot lid and turn the steam release valve into Sealing position.
Set the instant pot to porridge mode.
Adjust the timer to 10 minutes and wait for natural pressure release.
Once pressure is naturally released, open the lid and give a quick stir to break any lumps.
Add ground cardamom and grated coconut. Mix well.
Transfer to serving dish.
Garnish with cashew nuts, raisins, more saffron and chopped pistachios.