I do rice in InstantPot on manual for 3 mins + 9 minutes slow release.
I actually do 2 cups of uncooked rice which yields more than 2 cups of cooked rice, 2 of which go into the tahdig mixture, and the rest of which goes on top in the cast iron.
2 pinches of salt
1/8 teaspoon ground saffron
4 tablespoons Greek yogurt
1 large egg
2 tablespoons unsalted butter
2 tablespoons olive oil
Steps
Mix , salt, saffron, yogurt and egg.
Mix in 2 cups of the slightly undercooked rice.
In a cast iron pan, melt butter and oil over medium-high heat.
Lower-left burner at 7.5 for me.
Spread the rice mixture onto the bottom of the cast iron and dump the rest of the rice on top.
Cover the cast iron and cook for 4 minutes.
Turn the heat down to medium low and cook for 14 minutes.