Rinse the rice in a sieve until the water runs clear. Set aside.
Wipe down the Instant Pot (there will be residual bits from the Coconut Gremolata) and set to saute function. Add coconut oil. When it melts, add onion, garlic, and turmeric. Add a pinch of salt to help the cooking process along. Cook until onion is soft and translucent, about 3-5 minutes.
Add drained rice, coconut milk, water, saffron, salt, and pepper. Mix around with a spoon. It's okay if the coconut solids are chunky.
Lock in the lid. Set the Instant Pot to Pressure Cook, high heat, for 4 minutes.
When the timer beeps, manually release the steam immediately. Remove the lid and loosely add kale directly on top of the undisturbed rice. Drape a clean kitchen towel over the pot and place the lid (loosely) on top. Set a timer for 10 minutes and let the rice and kale steam for 10 minutes.
Remove the lid and kitchen towel. Fluff rice and kale with a fork. Taste and add more salt and pepper, if necessary.
Transfer to a large shallow bowl and serve with lime coconut sesame gremolata and lime wedges. Enjoy!