Instructions

• Pour and scoop the coconut cream into the instant pot (the hard white part of the canned milk) , to help speed things up a little bit you can use the sauté setting to heat the cream while you do the other steps.  
• When the hard white cream is melted, add the rest of the coconut milk into the instant pot along with the water.

  Rinse the rice off with cold water, being careful to drain off as much water as possible. Stir rice into the coconut cream, add the salt and stir for 30 seconds or so to help make sure everything is well incorporated.
• Twist on the locking lid and cancel the sauté setting and then select the Rice setting. This will automatically set a time of 12 minutes (I’ve found this 12 minutes works well for up to 4 cups of dry rice, just let it natural pressure release for 2 additional minutes, total of 12 instead of 10).
• When the pot has finished cooking for those 12 minutes let everything natural pressure release for an additional 10 minutes before releasing any leftover pressure and opening the lid.
• The rice will need to be stirred well, depending on the brand of coconut cream you use, you may find that some of the rice is stuck/browned to the bottom of the inner pot, this can happen randomly depending on how much natural sugar was in the coconut milk. This has only happened to us once, but it did not burn or affect the flavor of the rest of the rice.