Add all the porridge ingredients except the honey and coconut cream to the inner bowl, secure the lid/close vent and pressure cook on high for 10 minutes then release the vent/pressure immediately.
While the porridge is cooking, heat a frypan/skillet on medium-low heat - add the chopped nuts, sugar and salt. Stir for a few minutes until the sugar has melted and coated the nuts then remove from the heat.
Once you've removed the lid, stir in the coconut cream and the honey. Alternatively, you can use the honey to drizzle over the top.