Instant Pot Coconut Rice

5 from 9 votes

Instant Pot coconut rice adds a creamy, fluffy texture and irresistible aroma to any meal. Make the best coconut jasmine rice with this easy recipe!

Prep Time3

Cook Time7

Pressurizing/Release Time10

Total Time20

Course: Side Dish

Cuisine: Asian, American

Keyword: instant pot side dish, jasmine rice, coconut rice, instant pot coconut rice, instant pot rice

Servings: servings

Calories: 197kcal

Rinse rice in a mesh strainer until the water runs clear, then drain 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.
Place lid on the pressure cooker, then turn or press the venting knob to seal. Set pot manually to cook for 4 minutes at high pressure.
When the pressure cooking cycle is complete, allow a natural pressure release (leaving the pot undisturbed) for 10 minutes. Then do a quick release of any remaining pressure by turning or pressing the pressure knob (refer to your pot's instructions).
Fluff the rice with a fork before serving.

Cooking at a higher altitude?
Add a few minutes to the overall cooking time. Why? Air at higher altitudes is dryer and has less atmospheric pressure overall. The decreased boiling point means all recipes take a bit longer to cook.

Ingredient Note:

Coconut milk- Use canned, unsweetened coconut milk, typically found in the baking aisle of your grocery store. Do not use coconut milk meant for drinking.

Recipe Variations:

Ultra-rich coconut: Swap out regular coconut milk for full-fat coconut milk or even coconut cream for an extra creamy and indulgent texture. This works especially well if you’re serving the rice in bowls alongside flavorful curries or spicy dishes.
Light and fluffy basmati version: Prefer a different grain? Try making coconut rice Instant Pot with basmati rice instead of jasmine. Basmati has longer, more delicate grains that stay light and separate when cooked, giving the dish a different texture while still absorbing all that rich coconut flavor.
Savory: If you’d rather skip the slightly sweet flavor, omit the sugar and cook the rice with a mix of full-fat coconut milk and broth instead of water. This makes a fantastic base for grain bowls or as a side to grilled meats and veggies.

Storing Instructions:

Instant Pot coconut rice is ideal for meal prep! Store in individual containers so they can be reheated in portions for meals throughout the week.
Oh, and reheating may not even be necessary! Cold coconut rice is perfect for making Blackstone fried rice and other fried rice recipes.
Refrigerate leftovers for 4 days and reheat in the microwave or right on the stovetop. Add a bit of water to help the grains plump back up.
It can also be frozen for up to 3 months and thawed in the fridge the night before you’d like to use it.