Turn Instant pot on Sauté mode and then select low setting. Add 2 Tbsp of vegan butter. When the vegan butter melts, add cashews and raisins, stirring constantly, until the raisins are plump. Remove and set aside.

In the Instant pot add roast moong dal and cook for about 1minute, constantly stirring. Press cancel on the Instant pot.  

Add rice, water, and coconut milk. Mix. Close lid. Turn the vent to the ceiling.

Set Instant pot to pressure cook or manual mode. Cook on high for 10 minutes. Once the cooking time is done, let the pressure release naturally.  It may take 12-15 minutes for the pressure to release.

Open lid and mix cooked rice and moong dal.

Add brown sugar and ½ c of water. Cook for 5 minutes on low pressure until the sugar melts completely.  Add cardamom powder, cashews and raisins to the rice and moong dal mixture. Mix well. Cook for 2-3 minutes. Serve hot.