Instant Pot Coconut Rice Recipe: Quick & Creamy Side Dish

The whole family will devour this easy Instant Pot Coconut Rice. Made with simple ingredients, this sweet rice is ready in under 20 minutes.

I love rice, and this Instant Pot coconut rice is one of my favorites. It’s a lightly sweet, fragrant side that pairs beautifully with curries, grilled proteins, or Asian-inspired dishes. This version is vegan and gluten-free, and it comes together quickly in a pressure cooker.

Recipe features

• Made in the Instant Pot, so you don’t need to babysit it like stovetop rice.
• Rich coconut flavor from coconut milk and coconut oil, with optional coconut sugar for a touch of sweetness.
• Light, fluffy texture that complements dishes like Coconut Lime Chicken.

Ingredients

• Long grain white rice – Jasmine or Basmati work best.
• Full-fat coconut milk – Use canned full-fat coconut milk for best flavor.
• Coconut oil – Adds extra coconut flavor. A small amount is enough.
• Coconut sugar – Optional; 1 teaspoon adds gentle sweetness.
• Salt – Balances the sweetness.

Directions

Step 1: Rinse the rice. Put the rice in a mesh sieve or strainer and rinse under cold water for two minutes, or until the water runs clear.

Step 2: Sauté the rice. Turn the Instant Pot to “Sauté,” add the coconut oil, and allow it to melt. Add the rice and stir for 1–2 minutes so each grain is lightly coated with oil.

Step 3: Pressure cook. Pour the full can of coconut milk (shake or stir the can to combine cream and liquid) into the pot and whisk to smooth any clumps. Add 1/2 cup water, the sugar (if using), and salt. Secure the lid and set the valve to “seal.” Pressure cook on high for 5 minutes, then allow a natural release for 10 minutes.

Step 4: Fluff and serve. Remove the lid, fluff the rice with a fork, adjust salt to taste, and garnish with cilantro if desired.

Expert tips and tricks

• Avoid brown rice: Brown rice needs a different cook time and liquid ratio, so this recipe is for white rice only.
• Rinse thoroughly: Rinsing removes surface starch for a better, less sticky texture.
• Use full-fat coconut milk: It delivers richer flavor and creamier texture than light coconut milk.
• Whisk the coconut milk: Mix the canned milk well in the pot to prevent lumps and uneven texture.
• Extra coconut flavor: Toasted coconut flakes make a lovely garnish—toast in a dry skillet 2–3 minutes until golden.

Why rinse rice?

Rinsing removes dust and surface starch from rice. This improves texture and prevents the grains from clumping together, resulting in a fluffier dish.

Stovetop option

You can make this on the stovetop: sauté the rice in coconut oil, add the whisked coconut milk, water, sugar, and salt, bring to a boil, then cover and simmer 15–20 minutes until the rice is tender. Fluff and serve.

Substitutions

• Coconut oil: You can omit the oil and skip sautéing if preferred.
• Coconut sugar: Omit or replace with regular cane sugar to taste.

Storage

Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or gently on the stovetop until warmed through.

More easy Instant Pot recipes

• Instant Pot Fried Rice
• Instant Pot Vegetable Soup
• Instant Pot White Chicken Chili

If you try this recipe, please leave a comment and rating. Thanks!