Instant Pot Coconut Rice

Creamy, fragrant, and ready in minutes - this Instant Pot coconut rice brings a taste of the tropics to your table. Perfect for busy weeknights or as a base for your favorite Asian-inspired dishes.

Course Side Dish

Cuisine Global

Prep Time 1

Cook Time 3

Pressure Release 10

Total Time 15

Servings

Calories 299kcal

Author Eliza

Ingredients

1 cup jasmine rice Note 1
¾ cup water Note 1
½ cup coconut milk
pinch of salt

US Customary - Metric

Instructions

Rinse rice under running water using a mesh sieve. This removes the fine layer of starch on the outside of the grains, preventing them from sticking together.
Place the rice, coconut milk, water, and salt in the inner pot.
Close and lock the lid of the Instant Pot, ensuring the valve is set to 'Sealing'. Set the Instant Pot to 'Pressure cook' for 3 minutes.
When the time is up, allow the Instant Pot to depressurize naturally for 10 minutes (using the keep warm function). After this time you can press cancel and use quick release to finish depressurizing before opening the Instant Pot.
Fluff the rice with a fork before serving.

Notes

If substituting basmati rice, use 1 cup of water per cup of rice.

Nutrition