Instant Pot Coconut Rice
This instant pot coconut rice is an easy, 20-minute recipe that is versatile, delicious, & totally kid-friendly. The perfect side dish for any meal!
Servings: 4 people
Equipment
Ingredients
- 1 cup jasmine rice rinsed
- 1 cup full fat coconut milk stirred before measuring
- ⅓ cup chicken broth or vegetable broth
- ½ tsp sea salt
Instructions
- Mix the ingredients together in the instant pot.
- Lock the lid, turn the vent to sealing, and cook on manual high pressure for 6 minutes.
- Let it naturally release for 10 minutes, then release the steam.
- Use a fork to fluff the rice.
Notes
Garnish: Garnish with a lime wedge and chopped cilantro- tastes amazing and the squeezed lime adds the perfect citrus twist!
Storage: Store leftovers in an airtight container in the refrigerator for up to a week. Reheat in the microwave or stovetop.
Alternative Methods
Instant Pot Rice Cooker Feature:- Add all the ingredients to your Instant Pot and stir.
- Close the lid into the locked position and turn the vent to sealing.
- Press the rice function and cook for 5-6 minutes.
- Let the pressure naturally release for 10 minutes, then turn the vent to “venting” to remove any additional pressure.
- Open the lid and fluff with a fork.
- Add all the ingredients to your rice cooker and stir.
- Set your rice cooker to "cook".
- Once the rice is done cooking, leave the rice on warm for another 10 min. If your rice is still firm, add ¼ cup of water.
- Fluff with a fork and serve!
Nutrition
Calories: 281kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 373mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg