Start Instant Pot in saute mode, add ½ cup ghee, and lightly heat it up, for about 2 minutes.
Then first add in ¼ cup cashews, and lightly roast it for 1-2 minutes, to give it a head start, before adding in ¼ cup golden raisins, and lightly roast it for 1-2 minutes, till the cashews start to change color, and the raisins start balloon-ing up a bit.
When done, take out the roasted cashews and raisins, using a slotted spoon (to strain off excess ghee).
Now start with adding in the whole spices all together ( 1 big bay leaf, 2 inch cinnamon sticks, 20 black peppercorns, 7 green cardamom, 1 black cardamom, 5 cloves, and 1 mace), and lightly roast it for a minute or so, till they give off a light aroma.
Then add in 2 tablespoon chopped ginger and 2 tablespoon chopped garlic together, and lightly roast it for 1-2 minutes, till they start changing color.
When done, add in 3 cups sliced onions and 1¼ teaspoon salt, and saute till the onions turn golden brown in color. It's best to switch the saute mode to high from normal for roasting onions, to cut down on the time it takes to roast the onions. But even on high, it might take about 15 minutes to roast them well. Here also ensure to keep moving the onions around every few minutes, to ensure they don't burn as they are roasted on high heat.
Once the onions are done, switch back to saute mode normal, and add in the spice powders all together (2 teaspoon red chilli powder, 2 teaspoon garam masala powder, 2 teaspoon coriander powder, and 1 teaspoon cumin powder), and lightly roast them for 2-3 minutes. Here it's best to add a splash of water (2-4 tablespoons) to ensure the masalas don't burn due to high heat, and also adding water will help scrape off anything sticking to the bottom of the pot.
Then add in the marinated chicken, mix it in, and saute for 5-8 minutes, till the chicken is lightly cooked, and not pink on the outside anymore. Then turn off the saute mode.
Now first add in 2 cups of water and 2 teaspoon salt, and mix it in.
Then add in the soaked and strained basmati rice, and mix it in, and here ensure to press all the rice under the water.
At this point, you can also add in half of the roasted raisins and cashews that were kept aside earlier. The other half can be used for garnish at the end.
Now close the Instant Pot lid, and ensure it is on sealing.
Pressure cook for 6 minutes on high. When the cooking cycle is complete, let the pressure release normally for 10 minutes, then manually release all the pressure from the pot, and open the lid.
At this point you can add in the freshly chopped coriander ( ½ cup), and the rest of the roasted cashews and raisins.
Instant Pot Chicken Biryani is ready to serve.