In a small Instant Pot-safe mixing bowl, add the onion, 2 tbsp of vinegar, and sugar. Cover with aluminium foil. Set aside.
In the Instant Pot, add the rice, water, salt, and ghee. Place the trivet on top of the rice. Place the bowl with the onions on top of the trivet.
Place the lid. Cook at High Pressure for 4 minutes. Natural release for 10 minutes.
While the rice is cooking, preheat the non-stick pan. Once hot, fry the cheese until golden brown on each side. About 1 – 2 minutes per side.
Place the cheese in a bowl. Toss with the harissa paste. Add cayenne pepper to taste if you wish. Set aside.
In a mixing bowl, whisk together the hummus, mayonnaise, 2 tbsp of vinegar, and garlic. Set aside.
Toss the cabbage with 1 tbsp of the hummus sauce.
Once the rice and pickled onions are done, divide the rice between serving dishes. Top with divided carrots, avocado, cabbage, pickled onions and drizzle with the hummus sauce. Enjoy!