Rinse rice in a mesh strainer until the water runs clear, then drain well and set aside.
Set pressure cooker to sauté and add butter or oil to the pot. Once the pot is ready, sauté rice for 3 minutes. Press cancel to end sauté.
Add broth, coconut milk, and salt to the pot, stirring to mix and deglaze the pot. Place lid on the pressure cooker, then turn or press the venting knob to seal. Set pot manually to cook for 4 minutes at high pressure.
When the pressure cooking cycle is complete, allow a natural pressure release (leaving the pot undisturbed) for 10 minutes. Then do a quick release of any remaining pressure by turning or pressing the pressure knob (refer to your pot's instructions).
Coconut milk- Use canned, unsweetened coconut milk, typically found in the baking aisle of your grocery store. Do not use coconut milk meant for drinking. Store leftovers in the fridge for up to four days in an airtight container. Reheat in the microwave or on the stovetop (add 2 tablespoons water) before serving.If you want to meal prep, cook a big batch and portion it out into individual containers.