Place all ingredients in your Instant Pot. Close and lock the lid.
Cook on manual, high pressure for 12 minutes. When the timer goes off, use a wet rag to quick release the pressure through the steam valve. Carefully remove the lid and allow to cool for an hour, until lukewarm (alternatively, you can transfer the pot to a cool water bath in the sink to cool more rapidly, but make sure it doesn't get cold as this will solidify the fats and make it impossible to strain well).
When the mixture is warm to the touch (but not hot), transfer to your blender and blend on high speed for a minute or so, taking breaks for the motor if needed.
Strain through a cheesecloth or nut milk bag into a container.
Notes
NOTE: This recipe keeps well for a week to 10 days in the refrigerator.
VARIATION: If I'm going to be serving this with cookies or using it to drink as a beverage, I'll add 1 tablespoon maple syrup and 1 teaspoon vanilla extract.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/instant-pot-coconut-milk/