Place the lentils in a bowl, and cover with hot water. Allow the lentils to soak until it's time to use them in the recipe.
Set Instant Pot to sauté. Add the olive oil, then the sliced onions. Season with a sprinkle of salt, and cook for a good 6-8 minutes until caramelized and deep golden brown.
Remove half of the onions to a small plate to reserve for topping. Add the minced garlic and sauté for a minute or so until fragrant. Add the cumin powder, cinnamon powder, seven spices, salt and pepper, plus the water.
Drain the lentils, and add them to the instant pot along with the drained rice. Add the whole garlic cloves scattered into the mixture. Stir.
Set instant pot to normal pressure on high for 11 minutes. Make sure the valve sealed. Once the cooking time is over, naturally release the pressure for 10-15 minutes, then vent any remaining pressure before opening.
Gently fluff the mujaddara with a fork, being very careful because it's soft and might get too mushy if overmixed. Serve garnished with the caramelized onion you set aside, preferably with yogurt or a side salad.