Begin by rinsing the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20-30 minutes, then drain and set aside.
Turn on your Instant Pot and select the "Sauté" function. Once hot, add the ghee (or butter/oil) to the pot. Add the cumin seeds, cardamom pods, cinnamon stick, and bay leaves. Sauté for about 30 seconds until fragrant.
Add the sliced red onion to the pot. Sauté for about 5-7 minutes until the onions become soft and translucent. Stir in the grated ginger, minced garlic, and sliced green chiles (if using). Cook for an additional 2 minutes.
Add the chicken pieces to the pot, followed by the kosher salt and freshly squeezed lemon juice. Stir to coat the chicken with the spices and sauté for about 5 minutes until the chicken is slightly browned.
Gently fold in the soaked and drained basmati rice. Pour in the 1 ¼ cups of water and give everything a gentle stir. Make sure the rice is submerged in the liquid.
Seal the Instant Pot lid, ensuring the valve is set to "Sealing." Select the "Manual" or "Pressure Cook" function and set the timer for 6 minutes at high pressure. Once complete, allow for a natural pressure release for 10 minutes before carefully switching the valve to "Venting" to release any remaining pressure.
Open the lid and fluff the pulao gently with a fork. Stir in the chopped fresh cilantro for a burst of color and flavor. Serve hot, garnished with lemon wedges for an added zing.
