Fluffy, delicious, fragrant Instant Pot Coconut Rice. An easy recipe — in the InstaPot! — is the guaranteed, no-fuss method to achieving perfectly dreamy Coconut Rice. No more mushy rice. No more 40 min cook time. Instead, all you need is 4 minutes + 3 ingredients in the Instant Pot! The easiest side dish ever!
Instant Pot Coconut Rice
A big bowl of fragrant, perfectly cooked Instant Pot Coconut Rice is the BEST side dish! Everyone needs an easy recipe for Coconut Rice to serve alongside curries, stews, and grilled meats. And this 4-minute recipe is it!
Normally I turn to my rice cooker and/or clay pot for making rice. But for Coconut Rice, a pressure cooker is SO much better! It does all the work for you!
- Fast cook time. Only 4 minutes of cook time! The pressure cooker easily and quickly cooks long grain rice while it takes 30-40 minutes on the conventional stove top.
- Convenience. No more tending and fussing over the rice pot!
- Ease. Simply dump everything into the Instant Pot and lock the lid in place — that’s it!
For perfectly fluffy coconut rice. EVERY TIME!
Only 3 ingredients for the easiest Instant Pot Coconut Rice ever!
- Coconut Milk. Full-fat, canned coconut milk works best.
- Medium or Long Grain Rice. I’ve used Jasmine, Basmati, and par-boiled Carolina rice in this recipe and they all turn out great. Do not use short grain rice as it will become sticky and soft!
- Cilantro. Although this fragrant garnish is optional, it adds so much freshness and aroma.
- Coconut Extract (optional). If you’d like a stronger coconut flavor and aroma, add a few drops.
*Remember, the ratio for cooking rice is 1:1. Or 1 cup of rice for every 1 cup of liquid.
My recipe calls for one 400ml/14oz can of coconut milk. That’s the standard size that’s sold here in Canada. To make things easier and prevent unwanted leftover coconut milk, simply top off with water to yield 2 cups liquid.
- Wash + rinse the rice. Removing the extra starch yields perfectly fluffy, less clumpy rice.
- Add ingredients. It’s ok if the coconut milk is in solid chunks.
- Cook on Manual function, high pressure, for 4 minutes.
- Manually release steam.
- “Steam” rice. Drape a clean kitchen towel over the cooked rice and steam for 10 minutes.
- Fluff with fork, add cilantro, and serve!
- Measure the rice + liquid accurately. A 1:1 ratio is what we’re looking for!
- Use a sieve. Makes rinsing easier. And for a more accurate liquid to rice ratio.
- Do not use the “rice” function. Manual mode works best!
- Release steam immediately! Prevents overcooking.
- Don’t skip the “steam” step.
Watch how to make it:
Fluffy, fragrant, pressure cooker Coconut Rice is the perfect accompaniment to so many dishes. Instead of regular white rice, make this simple upgrade instead!
I serve with Butter Chicken, Jerk Chicken, Goat Curry, Jamaican Oxtails, Chicken Skewers with peanut sauce, Gochujang Chicken, and Thai Red Curry. The perfect side – truly!
For a party, coconut rice in the instant pot is also easy to double or triple. Make a big batch and bring to a potluck. Leftovers reheat easily the next day.
Or divide into smaller portions for make-ahead, work-from-home meals all week long.
More Instant Pot recipes:
- Instant Pot Turmeric Rice with Kale
- Instant Pot Cinnamon Creme Brulee
- Instant Pot Ginger Chicken Soup.
- Instant Pot Bossam
Easy Instant Pot Coconut Rice
- 1 Instant Pot or Pressure Cooker
- 1 Large Sieve
- 2 cups long or medium grain rice (such as basmati or jasmine rice)
- 1 400 ml/14 oz can Coconut Milk (measures 1 3/4 cup)
- 1/4 cup water
- 1/4 tsp salt
- 1/2 tsp coconut extract (optional, for more coconut flavor + fragrance)
- big handful chopped cilantro or parsley optional garnish
- Place uncooked rice grains in a large sieve. Rinse in cold water until the water runs clear, mixing with hands to remove excess starch. Drain and place inside Instant Pot.
- Pour coconut milk into a 2 cup measuring cup. There should be 1 3/4 cup coconut milk. Top with cold water until the liquid reaches the 2 cup line. Add liquid to the IP. Add salt and coconut extract, if using. Mix loosely with fork. (It's ok if the coconut milk is in clumps).
- Secure the lid and set the IP to manual mode, high pressure. Set the timer for 4 minutes. DO NOT USE THE RICE FUNCTION. Also, make sure to turn off the "Keep Warm" setting.
- Once the rice has finished cooking, manually release the steam.
- Remove the lid, drape a clean kitchen towel over the pot, and place the lid (loosely) on top. Set a timer for 10 minutes.
- Once the timer goes off, fluff with a fork and serve with a handful of chopped cilantro and/or parsley on top.
Love your recipes, but followed this recipe exactly and 4min in the instant pot was not enough. Rice was undercooked. Tips?
I don’t know why this recipe didn’t turn out exactly for you! Some tips: Make sure that it’s on manual mode, high pressure. And there’s 2 cups rice to 2 cups liquid. The 10 min of extra steaming is essential! But if all these things are in order, cook for 6 minutes instead of 4 minutes to see if that makes a difference.
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