Coconut rice is a delightful side dish that pairs beautifully with a variety of main courses. This Instant Pot version is quick, easy, and yields perfectly fluffy rice every time. With the rich, creamy taste of coconut milk, this recipe is sure to become a family favorite.

Table of Contents

Why You’ll Love This Coconut Rice Instant Pot

Quick & Easy: Ready in just 20 minutes with minimal prep.
Flavorful: Infused with rich coconut milk for a creamy, aromatic taste.
Versatile: Pairs well with both sweet and savory dishes.
Healthy: Made with simple, wholesome ingredients.

Ingredients You’ll Need

1 cup jasmine rice
1 cup coconut milk (full-fat for best results)
1 cup water
1 tbsp coconut oil or vegetable oil
1/2 tsp salt
Optional: 1 tbsp sugar for a hint of sweetness

How to Make Coconut Rice Instant Pot

Rinse the Rice: Start by rinsing the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
Prepare the Instant Pot: Turn on the Instant Pot and set it to the sauté function. Add the coconut oil and let it melt.
Combine Ingredients: Add the rinsed rice, coconut milk, water, and salt to the Instant Pot. Stir to combine.
Cook the Rice: Secure the lid on the Instant Pot and set the valve to the sealing position. Select the manual or pressure cook setting and set the timer for 5 minutes.
Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully do a quick release to release any remaining pressure.
Fluff and Serve: Open the lid and fluff the rice with a fork. Serve hot and enjoy!

Variations and Tips

Add Sweetness: For sweeter coconut rice, stir in 1 tablespoon of sugar before cooking.
Aromatic Twist: Add a few kaffir lime leaves or a stick of lemongrass for a fragrant twist.
Garnish: Top with toasted coconut flakes, chopped cilantro, or green onions for added flavor and texture.
Rice Variety: You can use basmati rice instead of jasmine for a slightly different texture and flavor.

How to Store Coconut Rice Instant Pot

Refrigerator: Store leftover coconut rice in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Reheat: Reheat in the microwave or on the stovetop with a splash of water or coconut milk to restore moisture.

Instant Pot Coconut Rice Recipe

Recipe by Rose HernandezCourse: Side DishCuisine: Asian, FusionDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

200

kcal

Ingredients

1 cup jasmine rice
1 cup coconut milk (full-fat for best results)
1 cup water
1 tbsp coconut oil or vegetable oil
1/2 tsp salt
Optional: 1 tbsp sugar for a hint of sweetness

Directions

Rinse the Rice: Start by rinsing the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
Prepare the Instant Pot: Turn on the Instant Pot and set it to the sauté function. Add the coconut oil and let it melt.
Combine Ingredients: Add the rinsed rice, coconut milk, water, and salt to the Instant Pot. Stir to combine.
Cook the Rice: Secure the lid on the Instant Pot and set the valve to the sealing position. Select the manual or pressure cook setting and set the timer for 5 minutes.
Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully do a quick release to release any remaining pressure.
Fluff and Serve: Open the lid and fluff the rice with a fork. Serve hot and enjoy!

Notes

This Instant Pot Coconut Rice is a game-changer for your meal planning. Its creamy texture and rich flavor will elevate any dish you pair it with. Enjoy the simplicity and deliciousness of this easy recipe!