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Rinse the rice and mung beans under running water until the water runs clear.
Turn on the Instant Pot to sauté mode and heat the ghee or oil.
Add cumin seeds, mustard seeds, turmeric, ground coriander, ground cumin, and minced ginger. Sauté for 1-2 minutes.
Add the rinsed rice and mung beans, water, and salt. Stir well.
Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 8 minutes.
Once done, allow natural pressure release for 10 minutes, then manually release any remaining pressure.
Stir the kitchari well, adjust salt if needed, and serve hot garnished with fresh cilantro.