Method:

1. Set Instant Pot on SAUTE setting and heat coconut oil.  Add the mustard seeds and curry leaves, stir and cook for 5 to 10 seconds.   
2. Add onions, garlic, cumin seeds, turmeric powder, cinnamon stick, green chilli, and a pinch of salt, sauté for about 2-3 minutes until the onions have softened.   
3. Add the lentils and fry till they have a glossy coat.  Add water and salt, stir ingredients together. 
4. Cancel the SAUTE setting.  Close the lid and set the vent to SEALING. Select the PRESSURE setting and set the cooking time for 5 minutes at high.  When the cooking program ends, quickly release all the steam. 
5. Remove the lid and set the Instant Pot to Sauté mode.  Add the coconut milk and cook for 5 minutes as the dhal continues to thicken. 
6. Serve with rice or roti bread on the side. 

Sri Lankan Dhal by Zahra with Instant Pot