RECIPES

Rinse the basmati rice until water turns clear. Then soak the rice for 30 minutes in 3 cups water. Set aside.
Meanwhile, also crush saffron strands and soak in 1/4 cup hot water. Set aside.
Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the pine nuts and saute for 2 minutes until brown. Remove the nuts from the pot. You can skip this step if not using pine nuts in the recipe.
Then add chopped onion to the pot and cook for around 3 minutes until lightly brown and softened.
Drain the rice that has been soaked for 30 minutes using a colander and then add the rice to the pot along with 2 green cardamoms (if using). Toss to combine and add 1 cup (8 oz) water.
Also, add the 1/4 cup (2 oz) saffron water which you had prepared earlier. The total amount of water is 1.25 cups (10 oz). Add the salt and stir.
Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 4 minutes with the pressure valve in the sealing position. Let the pressure release naturally. 
Open the lid and fluff the rice with a fork. Add in the toasted pine nuts and mix.
Serve saffron rice as a side with roasted veggies, dips, curries etc.
Stove-top Instructions
To make this recipe on stovetop, start with soaking the rice for 30 minutes. Then follow the rest of the steps as it is on a stove-top pan except add 1.25 cups (10 oz) water along with the rice. So the total amount of liquid/water will be 1.5 cups (12 oz). Cover with a lid and cook on medium heat until rice is cooked around 15 minutes. Fluff with a fork and serve.

To make is more rich and flavorful, you can add cashews and raisins to the rice. Saute the cashews and raisins just like the pine nuts and then add them back to the rice once it's cooked.

Serve saffron rice as a side with roasted veggies, dips, curries etc. I paired mine with falafel and a yogurt dip!

https://www.cookwithmanali.com/instant-pot-saffron-rice/