Using the simmer or saute setting on your unit, heat the olive oil in the pot. Add shallot and garlic and sauté often stirring for 1-2 minutes until starting to soften, but do not brown.
Stir in white wine and clam juice. Simmer for 5-6 minutes or until reduced by half.
Crush tomatoes lightly with your hand and add to the pot along with a generous pinch of chili flakes. Simmer for 5-6 minutes to reduce further.
Stir in coconut milk, saffron, salt, and pepper.
Pat cod fillets dry with a paper towel and season with salt and pepper. Lay cod fillets in a single layer in the sauce.
Secure and lock the lid and turn the pressure regulator knob to PRESSURE. Set the unit to Pressure Cook LOW for 3 minutes and press start.
When the cooking time is complete, release the pressure using the quick-release method.
Remove cod to a plate and cover to keep warm.
Using the simmer or saute setting on your unit, reduce the sauce for about 5 minutes until it starts to coat the back of a spoon. Season to taste with salt.
Spoon sauce over cod fillets and serve over sautéed greens, rice, or mashed potatoes.