Rinse the rice in a sieve until the water runs clear. Set aside.
To make the Lime Coconut Sesame Gremolata: Set the Instant Pot to saute function. Toast coconut flakes and sesame seeds until fragrant and golden brown, about 3-5 minutes. Add lime zest and mix around with a spoon. Set aside in a small bowl.
Wipe down the Instant Pot and set to saute function. Melt coconut oil and add onion 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 rice, coconut milk, water, saffron, salt, and pepper. Mix around with a spoon. It's okay if the coconut solids are chunky.
Set the Instant Pot to Pressure Cook, high heat, for 4 minutes. When the timer beeps, manually release the steam. Remove the lid and add kale. 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!