This Instant Pot Coconut Rice is the perfect go-to side dish recipe. It’s fragrant and creamy, and so easy to make in the pressure cooker! Believe me, this coconut rice recipe is exactly what you want to serve at dinner.
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Craving a taste of the tropics in your Instant Pot cuisine? This dish is quick and easy to make, and turns out perfectly every time! And the coconut milk gives the rice a wonderfully creamy texture and a delicious tropical flavor.
Why we Love Instant Pot Coconut Rice
We love the creamy texture that coconut milk adds to this recipe. And the mild flavor is so subtle enough that it doesn’t overpower other dishes.
Did I mention how versatile it is? Not only does it goes great with chicken or beef, but served with beans it’s plant based complete protein.
And, it’s ideal for meal prep. Make it ahead of time and then reheated throughout the week. It’s a great way to have a delicious side dish on hand for whenever you need it.
The best thing about making this coconut rice recipe in the Instant Pot is that making it is literally foolproof. You don’t have to worry about overcooking or having it boil over on the stove.
Just set it and forget it! Then the Instant Pot will do all the work for you.
Love easy side dish recipes? Try our fluffy IP mashed red potatoes, crispy Irish fried cabbage with bacon dish, or our green beans Instant Pot recipe for a healthy option.
Ingredient Notes and Substitutions
- Rice – Use jasmine for its light, fluffy texture and mild flavor or basmati for a more nutty, deeper taste. You can also use any white medium, long grain or brown rice – see additional cooking time for brown.
- Butter – gives this dish a rich, buttery flavor. But, you can swap it with for olive oil or even avocado oil.
- Broth – although we used no salt chicken broth, you can use vegetable broth or water instead.
- Coconut milk – be sure to use full fat unsweetened coconut milk – the kind in the can. If you use lighter coconut milk – the type in the carton – it will be watery instead of creamy.
- Salt – a pinch of salt helps bring out all of the flavor of this dish. If you use low-sodium or regular broth, skip the salt. Otherwise it will be too salty and overpower the mild coconut taste that this dish is known for.
Kitchen Tools Used
Renae Recommends These Kitchen Tools:
Learn more about cooking rice in the Instant Pot with our Ultimate Cooking Guide.
Easy Tips for making This Coconut Rice Recipe
- Rinse. Rinsing it in cold water, and draining with a mesh colander, removes the starch which helps prevent stickiness.
2. Sauté in butter or oil. Not only does this give the dish a rich, buttery flavor, but it keeps it from sticking to the pot and makes a super fluffy grain.
3. Use the broth or water to deglaze the pot. This prevents the dreaded “burn notice.” It’s especially important when using a rich base like coconut milk.
Before twisting on the Instant Pot lid for pressure cooking, add the broth or water all at once and stir. This is known as deglazing.
4. Use a natural pressure release for 10 minutes. This ensures that the dish is evenly cooked and helps avoid unwanted sticking.
- Add a few tablespoons of shredded coconut or toasted coconut flakes for extra flavor and texture.
- Sauté some chopped sweet onions or sliced shallots with the grains.
- Add a pinch of nutmeg to enhance the tropical flavor.
How to Store
Leftovers can be stored in an airtight container in the fridge for up to four days. Add 2 tablespoons of water then reheat it in the microwave or on the stovetop before serving.
To make this a meal prep, I suggest cooking up a big batch and then portioning it out into individual containers. Then, add your favorite protein and vegetables to each container. Then store and reheat as directed above.
Can You freeze Coconut Rice?
Yes! Let it cool first, then store it a freezer-safe container in the freezer for up to three months. Thaw it overnight in the fridge then reheat before serving.
Common Recipe Questions
Not if you follow our recipe directions for sautéing, then deglazing the pressure cooker pot first.
Use full-fat, canned milk to avoid a watery or curdled result. And, stir well before pressure cooking.
Instant Pot Coconut Rice
- mesh colander or strainer
- 2 cups Jasmine or Basmati white rice (any medium or long grain white, see notes before for brown)
- 2 tablespoons butter (can substitute with olive oil)
- 1 ¼ cup no salt chicken broth
- 1 cup canned unsweetened coconut milk (see notes below on coconut milk)
- ½ teaspoon salt (omit if using low-sodium or regular broth)
- Rinse rice in a mesh colander until the water runs clear, then strain well and set aside.
- Set pressure cooker to sauté and add butter or oil to the pot. Once the pot is ready, sauté rice for 3 minutes. Press cancel to end sauté.
- Add broth, coconut milk, and salt to the pot, stirring to mix and deglaze the pot. Twist to seal the lid, and turn or press the venting knob to seal (if needed). Set pot manually to high pressure for 4 minutes.
- Once the pressure cooking cycle is complete, do a natural pressure release (leaving the pot undisturbed) for 10 minutes. Then do a quick release by turning or pressing the pressure knob (refer to your pot's instructions).
- Fluff the rice by stirring with a fork before serving.
This post, originally published in October 2022, was updated with new content in February 2023.