The Best Instant Pot Mango Sticky Rice

RECIPE

A PRESSURE COOKER KITCHEN

This Instant Pot Mango & Sticky Rice is made with glutinous sweet rice, coconut milk, sugar, and mango and tastes just as good as your local Thai take out. You’re going to love how easy it is.

SERVINGS

4

MINUTES

42

DISH INFO

– 1 cup glutinous or sweet rice – 1 2/3 cup cold water – 14 ounce can full-fat coconut milk divided – 1/4 cup + 2 tablespoons granulated sugar – 1/2 teaspoon salt divided – 1 tablespoon cornstarch – 2 ripe mango peeled pitted, and thinly sliced – Toasted sesame seeds for garnish

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Ingredients

STEP 1

Cook the Rice, Pressure cook on high for 12 minutes with a 10 minute natural release. You can release any remaining pressure and then remove the lid.

STEP 2

Pour 2/3 cup of the coconut milk, 1/4 cup of the sugar, and half the salt into a saucepan over medium-low heat. Simmer it until all the sugar is dissolved.

STEP 3

Pour the coconut milk mixture over the rice. Mix it into the rice by fluffing the rice with a fork. Now let it sit for about 20 minutes (or up to 2 hours) so the rice can soak up the syrup.

STEP 4

Ready to serve, mix 1 tablespoon of the coconut milk with the cornstarch in a bowl. Add the remaining coconut milk, sugar and salt to the saucepan over medium heat.

STEP 4

Once it’s hot, slowly pour in the cornstarch mixture to thicken the coconut sauce. Once it’s slightly thickened, remove it from the heat.

STEP 5

To serve, scoop some sticky rice onto a plate. You can make 6 servings of about 1/2 cup of rice each, or 12 smaller servings of 1/4 cup of rice each.

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