Combine rice and lentils in a bowl. Wash well and drain do this about four times. Soak in water for at least 30 minutes. Once done, wash and rinse well. Set aside.
Turn on the Instant Pot, click Saute. Add 1 tablespoon of butter. Once it melts, add asafoetida (hing), cumin seeds, and turmeric powder. Saute for about 30 seconds to a minute. Do not cook this for too long, else the butter will burn.
Add the rinsed rice and lentils. Stir and cook for about 1-2 minutes. This will toast up the rice and lentils.
Now add 4 cups of water and 1 teaspoon of salt. Stir.
Close the Instant Pot lid and cook on High Pressure for 8 minutes. Let the rice and lentils naturally release all the way.
Once the steam has been released, this is what you will have. I personally prefer my Plain Khichdi a little runny, so I like to add some water.
Add a cup of water (cold is fine), and stir. Enjoy with a dollop of butter on top with red garlic chutney (not pictured).