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Instant Pot Coconut Rice

This fragrant side dish goes well with Asian dishes, curries, takeout and is great for weekly meal prep.
4.34 from 6 votes
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Course: Side Dish
Cuisine: American, Asian
Prep Time: 2 minutes
Cook Time: 5 minutes
Servings: 6
Calories: 355kcal


  • 2 cups basmati rice drained
  • 14 oz tin of coconut milk
  • 1 ¾ cup of water
  • Salt to taste


  • Add the water, coconut milk and salt into the Instant Pot insert, followed by the rice and mix well.
  • Close the Instant Pot and seal, select pressure cook (or manual) button and select high pressure and set the timer to 5 minutes.
  • When done let the pressure release naturally for 8 minutes before quick pressure release the rest of the pressure.
  • Fluff the rice and let stand for another 5 minutes before serving.


Tips For Success

  • Make sure to rinse the rice till it runs clear and drain before cooking.
  • Fluff and let the rice sit for a few minutes before before serving.
  • Be sure to mix the coconut milk well if it has separated. I find it easy to microwave in a bowl before mixing if it has separated.

Delicious Variations

  • Cook with stock - use stock instead of water for extra flavor.
  • Add fragrant spices - add spices e.g. cinnamon stick, cloves cardamom pods etc.
  • Add citrus - a squeeze of lemon juice or citrus juice and some zest make a huge difference.
  • Add heat - some red pepper flakes or cayenne is an easy way to add heat.

Budget Friendly Tips

  • Use any long grain rice you have to hand.
  • You can easily use half the coconut milk and extra water.


Calories: 355kcal | Carbohydrates: 51g | Protein: 6g | Fat: 15g | Saturated Fat: 13g | Sodium: 12mg | Potassium: 216mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg