Combine 400ml of the almond milk, 250ml orange juice, 200g rice and salt in the pot of an electric pressure cooker (such as Instant Pot®). Seal pressure cooker, choose the "Manual" setting and high pressure. Set the timer for 4 minutes.
Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve.
Whisk the remaining 75ml milk, beaten egg and orange extract together in a small bowl. Add a few tablespoons of the the cooked rice; stir constantly until well combined. Pour mixture into the pot; select "Saute" mode. Add coconut cream and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.
If you don't have vanilla almond milk, you may substitute other types of milk, but I'd recommend you then add a little vanilla extract (maybe 1/4 to 1/2 teaspoon).