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In a small bowl, combine the berries, half of the granulated sugar, cornflour, and lemon juice. Stir together and set aside for 30 minutes while making the dough.
In a separate mixing bowl, combine flour, remaining sugar, baking powder, baking soda, and salt. Add the butter in small cubes and mix it in with the dough using your fingers until small pea-sized pieces have formed.
Add non-dairy milk and stir together until a stiff dough has formed. You may need to add a little more milk.
Transfer the berry mixture to a casserole dish. Drop pieces of dough onto the berry mixture so that it is mostly covered with a large piece of dough.
Bake in the Instant Pot at 190C for 25-30 minutes, uncovered until the berries are bubbling up and the dough is golden brown.
Remove from the oven and let sit for 20 minutes before serving.