Help with Instant pot version?

I tried another recipe for mujaddara developed for the pressure cooker / instant pot, and wasn't that happy with the result. It involved cooking the rice and lentils together, which resulted in lentil starch getting on the rice, which was unappealing.

You can however convert this recipe as follows:

Put the lentils into the Instant Pot / pressure cooker with 2 1/4 cup of water (ratio of 3:1), along with 1/2 teaspoon salt. Cook on high pressure for 18 minutes. Release manually.

While the lentils are cooking, rinse the rice until the water running off is nearly clear. Cover with clean water and soak until the lentils are done.

While the lentils are cooking, start cooking the onions as instructed.

When the lentils are done, remove them from the pressure cooker. Lightly rinse the pot. Drain the rice and add 1 cup of water, plus 1/2 tsp salt. (I'd add 1/4 teaspoon and more to taste later.)

Cook on high pressure for 3 minutes and let release naturally for 10 minutes, then release manually and proceed with the recipe.

Make the yogurt sauce and continue to stir the onions, etc. while the rice is cooking.

When the rice is fully cooked, fluff it up gently with a fork, and stir the lentils back into the pot with most of the onions and proceed as stated in the recipe. ;o)