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!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 16

Total Time 21

Servings people

Calories 281kcal

Author Mary Smith

Equipment

1 Instant Pot

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.

Coconut Rice in a Rice Cooker:

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 1/4 cup of water.
Fluff with a fork and serve!

Note: All rice cookers vary. Be sure to follow the cooking instructions on your particular rice cooker.

Nutrition