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Make this Instant Pot Coconut Rice for a fast weeknight side dish that the whole family will love! This creamy rice is delicious even after a few days in the fridge, making it great for weekly meal prep. No pressure cooker? You’ll also find stovetop instructions in the recipe.
This coconut rice is perfectly cooked, soft, and fluffy with a subtle hint of coconut.
It’s packed with lots of great flavor and it is SO easy to make. If you loved our Garlic Parmesan Rice you have to make this dish too!
Ingredient notes
- You can use jasmine or basmati rice in this recipe. If you sub in basmati rice, decrease the cooking time to 5 minutes.
- You’ll want to use canned coconut milk (lite, regular, or full-fat) and not coconut CREAM. Using coconut milk from a carton? Skip the step of heating the coconut milk, and increase the rice by 2 tbsp.
- Use water or sub in your favorite broth for even more flavor.
How to Store and Reheat
Storing Leftovers: Allow the Instant Pot coconut rice to cool and store covered leftovers in the fridge for 4-5 days.
Reheating Leftovers: To reheat, cover, and microwave individual servings for 35-60 seconds.
Freezing Leftovers: Rice freezes very well. Allow it to fully cool and then transfer to freezer-safe storage.
I love freezing leftover rice in these reusable silicone bags because you can actually microwave the frozen rice directly in the bag!
What to Serve with This Recipe
Instant Pot coconut rice is one of those unicorn dishes that tastes even better the next day, making it perfect for meal prep.
I’ll make a batch of it to serve throughout the week with our Instant Pot Teriyaki Beef, Peanut Butter Chicken, Instant Pot Orange Chicken, Instant Pot Beef Tips and Gravy, or a Dry Brine Roast Chicken with a side of Garlic Butter Green Beans or Roasted Frozen Broccoli.
Pro Tips/Recipe Notes
- You’ll want to buy canned coconut milk (lite, regular, or full-fat) and not coconut CREAM.
- If you skip the step of preheating the can of coconut milk, the milk may turn grainy (curdled) while cooking. It will still be safe to eat, but not very appealing to look at. Just close your eyes while eating and go live your best life.
- You can double or triple this recipe. The cooking time will remain the same no matter how much rice you make. That being said, the more rice you make, the longer the Instant Pot will take longer to come up to pressure and depressurize.
- Each cup of uncooked rice will yield three cups of cooked rice.
- Do not use the cup markings on the inside of the Instant Pot to measure your dry rice or water. Use a dry ingredient cup for the rice and a liquid measuring cup for the water/broth.
- With a stainless steel Instant Pot insert, some rice will stick to the bottom and sides after cooking. Simply soak the insert in warm water for a bit and then clean it as usual.
More Tasty Instant Pot Side Dishes
Prevent your screen from going dark
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Rinse uncooked rice in a fine-mesh strainer under cool water until the water runs clear. (about ~2 minutes)
1 1/3 cup jasmine rice
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Fill a saucepan with 3 inches of water. Place the opened can of coconut milk in the water and heat over medium heat for 3 minutes, or until the milk solids have melted.
13 oz coconut milk
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Combine warmed coconut milk, water, salt, and rinsed rice to the Instant Pot insert.
13 oz coconut milk, 3/4 cup water, 1/2 tsp sea salt
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Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes.
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When the rice has finished cooking, the Instant Pot will beep and switch to ”keep warm”. Turn it to “off”.
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Allow it to sit for 5-10 minutes and then flip the switch to “venting” to remove any remaining pressure.
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Carefully open the lid and fluff the rice with a fork or rice scoop.
- You can use jasmine or basmati rice in this recipe. If you sub in basmati rice, decrease the cooking time to 5 minutes.
- Use canned coconut milk (lite, regular, or full-fat) and not coconut CREAM.
- Without preheating the canned coconut milk, the milk may turn grainy (curdled) when cooked. It will still be safe to eat, but not very appealing to look at.
- Using coconut milk from a carton? Skip the heating step, and increase the rice by 2 tbsp.
Stovetop Instructions
- Rinse rice in a fine mesh strainer. Set aside to drain.
- Pour canned coconut milk (including solids) into a medium saucepan. Add water and salt and bring to a boil.
- Stir in the rice and let the water come to a near boil. Stir, place the lid on, and turn the heat down to low.
- Check the rice at 20 minutes to see if all liquid has been absored. Stir again and continue to cook covered until it has reached your desired texture.
- Once finished, turn off the heat and allow it to sit covered for 2-3 minutes before fluffing it with a fork and serving.
Serving: 0.5cupCalories: 113kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 147mgPotassium: 35mgFiber: 1gSugar: 1gCalcium: 9mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
