Imagine turning a simple weeknight meal into a taste of the tropics with hardly any extra effort. Instant Pot coconut rice is a fragrant, creamy side dish that blends buttery, nutty notes with a delicate sweetness to lift any entree. This coconut jasmine rice is so appealing you may find yourself planning meals around it.
If you prefer a plainer white rice sometimes, you can make a simple jasmine rice in a pressure cooker for a lighter, fluffier side that pairs well with almost anything.
Content Covered Here
- Why we love this Instant Pot coconut rice
- Ingredient notes and substitutions
- Equipment used
- How to make coconut rice in the Instant Pot
- Flavor tips and serving suggestions
- Recipe FAQs
- Recipe card: Instant Pot Coconut Rice (ingredients, instructions, notes)
Why We Love This Coconut Rice Instant Pot Recipe
- Versatile — Creamy, slightly sweet rice complements spicy curries, grilled proteins, and roasted vegetables.
- Quick and easy — The Instant Pot makes reliable coconut rice in about 20 minutes total, great for busy nights.
- Aromatic — Jasmine rice cooked with coconut milk fills the kitchen with a warm, inviting scent.
New to pressure cooking? Take a moment to review basic tips and recommended accessories so your first Instant Pot coconut rice comes out perfect.
Ingredient Notes and Substitutions
- Rice: Jasmine is preferred for its fragrance and tender, slightly sticky texture, but any medium- or long-grain white rice works. Brown rice can be used; expect a longer cook time.
- Broth or stock: Salt-free chicken broth is recommended so you can control seasoning. If your broth is salted, reduce or omit added salt. Vegetable or mushroom broth makes this recipe vegetarian-friendly.
- Canned unsweetened coconut milk: Use canned coconut milk (not the refrigerated drinking coconut milk) for the best texture and flavor.
Recipe Variations
- Ultra-rich: Use full-fat coconut milk or coconut cream for a creamier, more indulgent result — great for bowls and saucy entrees.
- Basmati version: Swap jasmine for basmati for longer, separate grains that still absorb coconut flavor nicely.
- Lightly sweet: After cooking, stir in a tablespoon of maple syrup or honey and top with toasted coconut flakes and fresh mango or pineapple for a tropical breakfast-style rice.
Equipment Used in this Recipe
- Instant Pot or any electric pressure cooker
- Fine mesh strainer
How to Make Coconut Rice in the Instant Pot
- Rinse the rice. Rinsing removes excess surface starch and prevents a gluey texture. Rinse jasmine rice in a fine mesh strainer until the water runs clear, then drain well.
- Sauté briefly. Use butter or oil to toast the rice in the pot for about 2–3 minutes. This step adds flavor and helps keep the grains from sticking.
- Add liquids and deglaze. Stir in the broth, canned coconut milk, and salt, scraping the bottom of the pot to remove any browned bits so the rice won’t stick or trigger a burn notice.
- Pressure cook. Seal the lid and cook on high pressure for 4 minutes. When cooking finishes, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
- Fluff and serve. Use a fork to fluff the rice before serving so the grains separate and the texture is light.
Pro Tip: If you cook at high altitude, increase cooking time slightly. Thinner air and lower boiling points mean foods often need a few extra minutes to finish.
How to Boost the Flavor
Finish the rice with toasted shredded coconut for extra texture and a deeper coconut aroma. If you want to temper the rice’s sweetness, sauté diced onion or shallot with the rice before adding liquids — the savory bite balances the coconut. A pinch of nutmeg or cardamom also enhances the tropical notes.
Serving Suggestions
Instant Pot coconut rice pairs especially well with bold, spicy dishes like Thai red or green curry and with rich sauces such as spicy peanut. It also works wonderfully in rice bowls topped with grilled shrimp, teriyaki chicken, or roasted vegetables. You can cook this rice on the stovetop too — simply combine ingredients in a saucepan and simmer until the rice is tender.
For an unexpected twist, use coconut rice as a filling for stuffed peppers or grain bowls instead of traditional savory rice.
Recipe FAQs
Why does my Instant Pot rice come out mushy?
Common causes are too much liquid or overcooking. For coconut jasmine rice, use 2 cups liquid per 1 cup rice (this recipe balances coconut milk and broth). Follow the recommended pressure time to avoid overcooking.
How do I fix undercooked coconut rice?
Gently add a small amount of hot liquid (warmed coconut milk or broth), fluff the rice with a fork, and cook a few more minutes under pressure or briefly simmer on the stovetop. For individual portions, microwaving with a splash of coconut milk works well.
Will coconut milk burn or curdle in the Instant Pot?
Using canned full-fat coconut milk and properly deglazing the pot before pressurizing helps prevent burning. Full-fat canned milk is also less likely to separate or curdle.
How do I store and reheat this rice?
Store leftovers in airtight containers for up to 4 days in the refrigerator; reheat in the microwave or on the stovetop with a splash of water or coconut milk to rehydrate the grains. Coconut rice freezes well for up to 3 months — thaw overnight in the fridge before reheating.
More side dishes to try:
- Wild rice cooked in the Instant Pot
- Parmesan baked asparagus
- Carrot pie
If you try this Instant Pot coconut rice or any other recipe, please leave a star rating and share how it went in the comments. Thanks for reading!
Instant Pot Coconut Rice
By Renae Gerhardstein
Creamy coconut jasmine rice made quickly in the Instant Pot — aromatic, tender, and a perfect complement to spicy or saucy dishes.
Servings: 6
Prep time: 3 minutes
Cook time: 7 minutes
Pressurizing/Release time: 10 minutes
Total time: 20 minutes
Calories: 197 per serving
Equipment
- Instant Pot or any electric pressure cooker
- Fine mesh strainer
Ingredients
- 2 cups jasmine rice (see notes for brown rice)
- 2 tablespoons butter or olive oil
- 1 1/4 cups salt-free chicken broth or stock
- 8 ounces unsweetened canned coconut milk
- 1/2 teaspoon salt (omit if using salted broth)
Instructions
- Rinse rice in a mesh strainer until the water runs clear; drain and set aside.
- Set the Instant Pot to Sauté. Add butter or oil and toast the rice for about 3 minutes, stirring. Press Cancel.
- Add the broth, coconut milk, and salt, stirring to combine and deglaze the pot.
- Place the lid on the cooker, seal the valve, and cook on high pressure for 4 minutes.
- When the cook cycle ends, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure. Fluff rice with a fork and serve.
Notes
- For brown rice, follow a brown rice pressure-cooking method and increase the cook time accordingly.
- Use canned unsweetened coconut milk (found in the baking or international aisle), not refrigerated drinking coconut milk.
- High-altitude cooking: add a few extra minutes to the cooking time to account for lower atmospheric pressure.
- Leftovers: refrigerate up to 4 days or freeze up to 3 months. Reheat with a splash of water or coconut milk to restore moisture.
Nutrition (per serving)
Calories: 197 | Carbohydrates: 17 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 11 g | Sodium: 182 mg | Fiber: 1 g | Sugar: 2 g