Rinse the sabudana until water turns clear. Then soak it in 1 cup (8 oz) water for 15 minutes. I soaked it in the Instant Pot itself (with the IP switched off of course!)
Once the sabudana has soaked for 15 minutes, plug in the Instant Pot and then press saute. Let it simmer for 5 to 6 minutes until the pearls become translucent.
At this point add remaining 1/2 cup (4 oz) water and 1.5 cups (12 oz) whole milk. Stir and close the pot with its lid.
Press the manual or pressure cook button and then use the pressure/pressure level button to set pressure to "low". Cook on low pressure for 10 minutes, with the pressure valve in the sealing position.Let the pressure release naturally for 5 minutes and then do a quick pressure releasing by manually turning the sealing valve from sealing to venting position.
Open the lid and press the saute button. Add the sugar and mix. Then stir in the cardamom powder.
Also add in the cashews and raisins. You may also add few strands of saffron if you like at this point.
Stir everything and let the kheer simmer for saute for 2 minutes.
Unplug the Instant Pot. Sabudana kheer is now ready, enjoy it warm or cold. The kheer will thicken and turn creamy as it cools down.
You may need to add more milk to thin it up a bit before serving (if desired). I love this kheer chilled!
You can add some saffron strands to the kheer if you like.