Easy Instant Pot Coconut Rice is light and fluffy with a creamy texture and subtle sweetness. A restaurant-quality side dish ready in under 25 minutes!
We love pairing coconut rice with Instant Pot butter chicken or Instant Pot dal.
Table of Contents
Adding a can of coconut milk to Instant Pot basmati rice brings a flavorful twist to the classic side dish. And this Instant Pot coconut rice is so delicious, you will happily savor a bowl on its own!
You can use this recipe with jasmine rice in Instant Pot or long grain white rice in Instant Pot. Either way it pairs lovely with so many dishes, it’s a complete game changer!
Why You’ll Love This Recipe
- Flavorful: Creamy, slightly sweet with a touch of nutty flavor, this homemade coconut rice is better than any restaurant!
- Easy recipe: With only 5 simple ingredients and your Instant Pot, this recipe is hands-free and quicker than using a traditional rice cooker or stove top.
- Perfect every time: Making coconut rice in Instant Pot yields tender, fluffy grains that are perfectly separated every time.
- Versatile: This tasty rice is gluten-free, vegan, and can be enjoyed on its own, paired with your favorite Asian dishes, or sweetened to taste and served with toasted coconut flakes and fruit for dessert.
Ingredients for Instant Pot Coconut Rice
To whip up Instant Pot coconut rice recipe, you’ll need just a few basic ingredients.
- White rice: I typically use white basmati rice in this recipe, but jasmine rice or long grain rice also works well.
- Coconut milk: You’ll want one 14 ounces can of coconut milk. I recommend full-fat coconut milk for a perfect blend of coconut flavor and amazing creaminess.
- Cold water: The water must be cold to ensure even cooking.
- Sugar: A pinch of sugar helps balance the richness of the coconut milk. You can also use honey or any sweetener of choice.
- Salt: A touch of salt elevates the natural flavors.
How to Make Coconut Rice in Instant Pot
Here’s a brief overview of how to make coconut rice in the Instant Pot. It’s incredibly easy and doesn’t require constant attention.
There is a full recipe card below.
- Rinse and drain: Thoroughly rinse rice in a fine mesh sieve under cold water until clear. Drain well.
- Combine ingredients: In the Instant Pot, combine rice, coconut milk, cold water, sugar, and salt. Stir well so rice is fully submerged, then seal the lid.
- Pressure cook: Set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 4 minutes.
- Release pressure: Allow pressure to release naturally for 10 minutes, so the rice can absorb any remaining liquid as it sits. Then switch the valve to Venting to release any remaining pressure.
- Fluff and serve: Lift the lid, fluff rice with a fork and serve.
What Rice Can I Use?
This time I used white basmati rice, but I also like jasmine rice. Long grain white rice will work as well, you’ll need to adjust the cooking time to 3 minutes instead.
Short grain rice will work too, but the texture will be more starchy and might clump together.
If you would like to use brown rice, feel free to do so and you will have to cook it for as long as Instant Pot brown rice, 20 minutes on high pressure. In a 6 quart Instant Pot, release pressure with Natural Release, and in an 8 quart Instant Pot do Quick Release after 10 minutes.
Tips for Best Results
Here are my helpful tips for cooking up the perfect coconut rice in Instant Pot, you’ll regret not trying it sooner!
- Rinse the rice: Rinsing the rice in cold water removes excess starch, preventing clumping during cooking. You also want to drain it really well, as excess water can affect cooking time and results.
- Follow the recipe: Especially when it comes to the pressure release, no one likes hard, burnt or mushy rice.
- Don’t skip sugar or salt: These 2 ingredients truly make a difference in the overall taste by balancing out the flavors and enhancing the natural coconut taste, which is the best part!
- Use full fat coconut milk: For the most flavor but you can use light coconut milk as well.
- Instant Pot size: I tested this recipe in both 6 quart Instant Pot and 8 quart Instant Pot with same great results.
What to Serve with Coconut Rice?
Coconut rice is a total crowd-pleaser, and it’s the perfect match for so many delicious entrees.
For starters, I’ve paired it with chimichurri chicken, Instant Pot chicken curry, yellow chicken curry, green lentil curry, Thai shrimp curry and Thai chicken curry, just to spice things up!
Some other favorites include grilled chicken thighs, Instant Pot teriyaki chicken and chicken asparagus stir fry.
I also made salmon sushi bake with the leftovers!
For a non-chicken pairing try it with shrimp and vegetable stir fry or crispy fried tofu for a complete vegetarian meal.
How to Store
Store: Leftovers can be placed in an airtight container and stored in the refrigerator for up to 5 days.
Freeze: Allow fully cooked rice to cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours.
FAQs
Yes, low fat coconut milk can be used to make coconut rice but it may result in a less rich flavor.
I have not tried it but coconut cream may work for Instant Pot coconut rice. Coconut cream has a much higher fat content and is much thicker as it is essentially coconut milk with less water. I would recommend adding another 1/4 cup of water.
Absolutely, you can use brown rice. Cook it for 20 minutes on high pressure, the same as Instant Pot brown rice, and release pressure with Natural Release if using a 6-quart Instant Pot, or wait 10 minutes and do Quick Release for an 8-quart Instant Pot.
Feel free to swap sugar for honey, maple sugar, coconut sugar, or agave nectar.
Yes and yes! You can cut recipe in half or double the recipe with the same cook time, and no other changes to recipe.
More Instant Pot Recipes to Try
- Instant Pot rice and beans
- Instant Pot chicken and rice
- Instant Pot mushroom risotto
- Instant Pot chicken wild rice soup
Instant Pot Coconut Rice
Equipment
Ingredients
- 2 cups white basmati rice, jasmine rice or long grain rice
- 14 ounces can coconut milk full fat
- 1 1/4 cups cold water
- 1 tablespoon sugar or honey
- 3/4 teaspoon salt
Instructions
- Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Drain really well.
- In Instant Pot, add rice, coconut milk, cold water, sugar and salt. Stir to make sure rice is submerged. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 4 minutes.
- After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
- Open the lid, fluff rice with a fork and serve as you like.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
- Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.
