This Instant Pot Coconut Rice is made with Jasmine rice, coconut milk, water, and salt. It’s ready in under 20 minutes and you’re going to love how easy it is to make.
» You might also like this Instant Pot Chicken Pad Thai.
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Coconut rice can be enjoyed with many dishes, from a Thai Panang Curry to steamed vegetables and rice. We’ve already shown you how to make Instant Pot sticky rice, now it’s time to make a delicious, subtly sweet coconut rice in the Instant Pot.
The Instant Pot can help you make awesome rice. I’ve made this so many times and it always turns out perfect – not under or overcooked, not soggy, not unappetizing. The rice is perfect! And you can then serve it with anything you like. Here are a few ideas. I like to serve it with pork chops or kalua pork.
Ingredients You Need
- Jasmine Rice – I think the best rice for coconut rice is Jasmine, but you can also use basmati or any long-grain rice. Brown rice or wild rice doesn’t work the same way, so avoid those.
- Water – You don’t need the typical one cup that the Instant Pot calls for because of the coconut milk.
- Coconut Milk – Use canned full-fat unsweetened coconut milk, like Thai Kitchen, Aroy-D, or Chaokoh brand.
- Salt – The salt off sets the sweetness and really brightens the flavor.
- Toasted sesame seeds – for garnish, optiona
- Instant Pot: I use a 6-quart Instant Pot. You can also make it in an 8-quart.
How to Make Instant Pot Coconut Rice
Step One: Rinse the Rice
Rinse the rice in a colander under cold water until the water runs clear. Shake off the excess water. Make sure that you drain it well because the excess water, if left in, can throw off the ratio and ruin the rice.
Step Two: Cook the Rice
Pour the rice, coconut milk, water, and salt into the inner pot.
Lock the lid in place and set the vent to sealing. Pressure Cook on high for 3 minutes. When the time is up, allow the pressure to release naturally for 10 minutes. It probably won’t take that long to release the pin, but let it sit for that long anyways.
Step Four: Prepare to Serve
When the natural release time is up, open the lid and gently fluff the rice. If there is any remaining water that hasn’t been soaked up, put the lid back on and let it sit for 5 more minutes. It’s unlikely that will happen though.
Frequently Asked Questions
Can I scale this recipe up or down?
Yes, you can easily double the recipe. For 2 cups of rice, use a can and a half of coconut milk and 3/4 cup water. For 3 cups of rice, double the recipe below.
If you want to half the recipe, just reduce all of the ingredients by half. The cook time stays the same.
Can I store coconut rice?
Storing coconut rice is not a great option. It’s not nearly as good the next day. However, it can be done. You can reheat it in the microwave with a small amount of water (1/2 teaspoon) added to the bowl. Microwave for 30 seconds.
Can I use sweetened coconut milk?
Yes, you can use sweetened coconut milk if you’re looking for a dessert rice. It will be noticeably sweeter than this coconut rice and doesn’t work well with savory dishes.
Why Use An Instant Pot?
The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. If you don’t have one, check out our guide on which one to buy. Also see our guide to How to Use an Instant Pot and the many accessories you can buy for it.
Tips and Notes
- Make sure to fluff the rice after cooking to get the best texture and to fully incorporate the coconut milk.
- The water to rice ratio is important, so measure your ingredients carefully. Too much water can make it soggy, while not enough can make it undercooked.
- You might find it weird to add salt to the rice, but it will really give a great balanced flavor and bring out all the flavors in the sauce, so don’t skip it.
What to Serve It With
- Teriyaki Chicken
- Thai Panang Curry
- Butter Chicken
- Instant Pot Chicken & Broccoli
- Instant Pot Chicken Curry
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Instant Pot Coconut Rice
Note: Made in a 6-qt Instant Pot
- 1 1/2 cups (278 g) Jasmine rice
- 1 can unsweetened coconut milk
- 1/2 cup (118 ml) water
- 1/4 teaspoon (1.5 g) salt
- Rinse the rice in a colander under cold water until the water runs clear. Shake off the excess water.
- Pour the rice, coconut milk, water, and salt into the inner pot.
- Lock the lid in place and set the vent to sealing. Pressure Cook on high for 3 minutes. When the time is up, allow the pressure to release naturally for 10 minutes. Open the lid and gently fluff the rice. Serve.
🥧 If you’re interested in more great recipes, I share all my favorite recipes over at A Food Lover’s Kitchen, and you’ll find air fryer recipes at Air Fry Anytime and cocktails and drinks at Savored Sips. Check it out today!
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Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.