Pour water into Instant Pot and place steam rack on bottom. Place eggs on steam rack. Click lid closed. Press the Egg button and adjust time for 6 minutes. When timer beeps, quick-release the pressure. Set eggs aside.
Pour water out, clean pot, and replace. Press the Sauté button and add coconut oil, butter, and almonds. Sauté for 2–3 minutes until butter begins to turn golden and almonds soften. Add spinach, kale, garlic, salt, and pepper to Instant Pot.
Sauté for 4–6 minutes until greens begin to wilt. Press the Cancel button. Place greens in bowl for serving. Peel eggs, cut in half, and add to bowl. Slice avocado and place in bowl. Sprinkle red pepper flakes over all. Serve warm.