This slightly sweet and creamy Instant Pot Coconut Rice is incredibly easy to make and elevates plain rice into a flavorful side. With tender, fluffy grains and a hint of coconut creaminess, this recipe takes under 20 minutes from start to finish in an electric pressure cooker. The Instant Pot method is virtually hands-off: rinse, combine, seal, and let the cooker do the work while you prepare the rest of your meal.
There is something so comforting about soft, moist white rice. When cooked with coconut milk and a touch of broth, the flavor becomes richer and more interesting—perfect with Asian, Thai, Indian, or tropical-inspired dishes. If you enjoy simple vegetable sides, try pairing this rice with roasted greens or a savory protein for a balanced meal.
Why This Recipe Works
- Fast and simple: total hands-on time is just a few minutes; the Instant Pot cooks the rice quickly and consistently.
- Texture: the rice turns out soft, moist, and fluffy—ideal for scooping alongside saucy main dishes.
- Flavor boost: coconut milk adds subtle sweetness and creaminess, while a small amount of broth enhances savory depth.
- Family-friendly: mild, comforting flavors that appeal to kids and adults alike.
- Dietary-friendly: naturally gluten-free and easy to adapt for vegan or vegetarian diets by using vegetable broth.
Recipe Ingredients
- Jasmine rice – Jasmine rice is preferred for its light, slightly floral and nutty aroma and tender texture when cooked in a pressure cooker.
- Coconut milk – Use full-fat canned coconut milk for the creamiest results and the characteristic coconut flavor.
- Bone broth or vegetable broth – A small amount of broth adds savory depth; use vegetable broth to keep the dish vegan.
- Sea salt – Just a pinch enhances the flavors.
- Toasted coconut (optional) – A garnish for crunch and extra coconut flavor.
See the Ingredients section in the recipe card below for exact measurements.
Substitutions and Variations
- Swap jasmine rice for brown rice if you prefer a heartier, nuttier texture—note that brown rice will require longer cooking time and different liquid ratios.
- Use homemade bone broth or a high-quality store-bought broth to boost flavor. For a vegan option, substitute vegetable broth.
- Add a squeeze of lime juice or chopped fresh herbs like cilantro after cooking to brighten the dish.
Step By Step Instructions
Equipment Needed
- Electric pressure cooker such as an Instant Pot (any brand of multi-cooker with a pressure function will work).
Expert Tips
- Toast coconut for garnish: Toasted coconut adds texture and amplifies the coconut flavor. Omit if you prefer a less sweet finish.
- Use broth for depth: Replacing part of the coconut milk with bone or vegetable broth improves savory balance—using only water will yield a blander result.
- Finish with fresh herbs: Stirring in cilantro or scallions just before serving brightens the dish.
Recipe FAQs
Yes—the coconut milk is what gives this version its characteristic flavor and creamy texture. For a different profile, you could reduce or replace part of the coconut milk with broth, but the dish will no longer be classic coconut rice.
What pairs best with coconut rice?
Coconut rice goes well with saucy proteins and vegetables: think teriyaki chicken, beef and broccoli, Asian-style meatballs, grilled fish, or curried vegetables.
Can I use brown rice in this recipe?
Yes, but brown rice requires a longer cook time and different liquid ratio. The texture and flavor will be distinct from jasmine rice.
Storage And Reheating Instructions
- Store cooked coconut rice in an airtight container in the refrigerator for up to 5 days.
- When reheating, add a splash of liquid (coconut milk, broth, or water) to restore moisture and prevent dryness.
- Reheat gently on the stovetop over medium heat, stirring frequently for 3–5 minutes, or warm in the air fryer at 350°F for a few minutes. The microwave also works for quick reheating.
Instant Pot Coconut Rice — Recipe Card
Ingredients
- 1 1/2 cups jasmine rice, rinsed
- 14 oz canned coconut milk
- 1/2 cup chicken bone broth or vegetable broth (for vegan)
- 1/4 tsp sea salt
- Toasted coconut, optional for garnish
Instructions
- Rinse the jasmine rice under cool water until the water runs clear.
- Place the rinsed rice in the Instant Pot and add coconut milk, broth, and sea salt. Stir to combine.
- Lock the lid and set the cooker to High Pressure for 3 minutes.
- Allow the pressure to release naturally for 7 minutes, then perform a quick release to let out any remaining pressure.
- Carefully open the lid, fluff the rice with a fork, and top with toasted coconut or fresh herbs if desired. Serve warm.
Notes
Storage: Keeps up to 5 days refrigerated in an airtight container. Reheating: Add a little liquid to prevent drying. Servings: Yields about 4 servings.
Nutrition (estimate)
Calories: 277 kcal per serving (estimate).
Other Instant Pot Recipes
- Instant Pot Turkey Soup
- Easy Instant Pot Bacon
- Instant Pot Zucchini
- Apple Ginger Pulled Pork