In the inner pot of your instant pot, add pineapple, water, sugar and saffron. Mix well.
Set the instant pot to pressure cook in manual for 3-minutes. After three minutes wait for 10-minutes and QPR.
Open the lid and mix the liquid really well. Transfer the liquid to a large saucepan and set aside.
Remember the liquid should be hot before adding to the semolina. If needed reheat the liquid before adding to the roasted semolina.
Clean the inner pot and set it to a sauté mode. Add 1 ½ cups of ghee and allow it to melt.
Now add semolina when the ghee melts and the digital display shows hot.
Use a spatula to mix the semolina in the ghee properly to avoid lumps. Since the ghee will be hot, you may have to mix the grains really quick to avoid any burning. Keep mixing the semolina till they brown and the mixture bubbles.
Add cardamom powder and switch off the instant pot. Now add the pineapple-sugar water carefully and continuously mix the mixture.
This is a very crucial step. If you don’t mix the grains well, there will be lumpy mass in the pudding. After mixing well, you will still see a lot of liquid in the pan.
Now set the instant pot to pressure cook for 1-minute on high.
After the cooking time is over, wait for 5-minutes and then quick release pressure. Open the lid and add the rest ½ cup of ghee and mix well.
Alternative non-pressure cook method: Alternatively, set the instant pot to a sauté mode, and add the ½ cup of ghee, and keep stirring the mixture until the mixture becomes dry and ghee floats on top.
If using this method, close the lid at this point and wait for five minutes. Now open the lid and you will see the ghee floating on the semolina pudding at this point. If you want, use a shallow spoon to remove ghee from the pudding. (This is an optional step)
Add roasted nuts and resins if using, and garnish with some saffron. Serve the pineapple kesari warm or at room temperature.