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+ servings
a bowl of coconut rice garnished with chopped parsley.

Instant Pot Coconut Rice

Ajoke
Instant pot coconut rice recipe! A quick and easy rice recipe cooked in an electric pressure cooker. This instant pot rice recipe only calls for 4 ingredients and it is ready under 15 minutes. Coconut rice is great for meal prep and a quick weeknight dinner. A great accompaniment with curries, stir-fries or stews. Let me show you how to make this easy coconut rice that is fluffy and with separate grains.
5 from 2 votes
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Side Dish
Cuisine American, Asian
Servings 6
Calories 403 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 2 cups uncooked basmati rice Jasmine rice and long grain rice works too
  • 1 can unsweetened full fat coconut milk about 1½ cups
  • 1 teaspoon salt or as needed
  • cups water
  • 1 small shallot chopped about 2 tablespoons
  • 1 tablespoon olive oil substitute with coconut oil or any other oil of choice
  • ½ tablespoon sugar optional not used for this recipe

Instructions
 

  • Rinse the rice in warm water until water runs clear.
  • Using the sauté button (normal) on your instant pot (or browning function if using pressure king pro). Add olive oil and heat until hot.
    Then Sauté the chopped shallots in olive oil until soft, transluscent and fragrant, stir continuously so it doesn’t burn.
  • Add the washed rice to the pot and stir continuously for another 30 seconds.
  • Turn off the sauté button then cover the rice with coconut milk and water (3 cups in total), add salt to taste then mix to combine.
    Ensure the rice is not sticking to the bottom of the pan before covering.
  • Cover the instant pot with its lid and turn the valve to the sealed position. Set the timer and cook on high pressure for 6 minutes.
    Once it is finished cooking and it's timed down, let it natural pressure release for 5 minutes then do a quick release.
  • Open the lid then fluff the rice with a fork. Serve and enjoy.

Notes

Tips
  • Open your canned coconut milk from the bottom especially if you are using full fat coconut milk. By so doing, you’ll be able to get the right amount without any mess. The cream settles at the top of the can and the water in the bottom. I find it less fiddly doing it this way.
  • Use half and half water and coconut milk, this way you are guaranteed less sticky and separate grains of rice
  • Rinse the rice until the water runs clean, again, no stick rice and less starch.
  • Unsweetened coconut milk should not be mistaken for coconut water, they are not the same. 
  • Substitute water for vegetable stock or chicken stock.

Nutrition

Calories: 403kcalCarbohydrates: 54gProtein: 6gFat: 19gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 404mgPotassium: 246mgFiber: 2gSugar: 3gVitamin C: 2mgCalcium: 30mgIron: 2mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword coconut rice, Instant pot coconut rice, instant pot rice and chicken, pressure cooker coconut rice
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