Rice is always the right answer. It’s the perfect base for countless dishes, and this Instant Pot Coconut Rice is the quickest and easiest way to take your everyday rice to the next level!
It’s fluffy, subtly sweet, and perfectly coconutty. And the flavors pair beautifully with entrées like Samoan-Inspired Mushroom Chicken, Massaman Curry, and Thai Yellow Coconut Curry. The best part? Just 1 pot, 3 ingredients, and about 20 minutes required! Let us show you how it’s done!
Inspired by our stovetop coconut rice, this Instant Pot version relies on light coconut milk for creaminess without being heavy. We add sea salt for flavor and optional cane sugar for sweetness. And there’s one sneaky ingredient — any guesses!?
It’s coconut water! Not only does it add coconut flavor, but it’s naturally sweet. Don’t have it or don’t want to use it? No problem! Water + a little cane sugar works well, too, making this recipe easy to whip up with pantry staples.
Simply add everything to the Instant Pot and pressure cook on high for 4 minutes. Let the pressure release naturally (or quick release if you’re in a hurry!) and your rice is ready to serve!
We can’t wait for you to try this coconut rice! It’s:
Fluffy
Tender
Subtly sweet
Quick & easy
& Perfect every time!
The flavors pair beautifully with dals, curries, or entrées like our Samoan-Inspired Mushroom Chicken, Easy 1-Pot Massaman Curry, and Thai Yellow Coconut Curry with Mango.
More Instant Pot Recipes
- Easy Kitchari (Instant Pot Friendly)
- Smoky Instant Pot Black Eyed Peas & Greens (Vegan)
- Banana Bread Steel Cut Oats (Instant Pot Friendly!)
- Instant Pot Quinoa (Fluffy, Perfect, No Soaking!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Instant Pot Coconut Rice (Perfect Every Time!)
Ingredients
- 1 cup jasmine, basmati, or long grain white rice
- 3/4 cup canned light coconut milk
- 3/4 cup water (or coconut water for natural sweetness)
- 1/4 tsp sea salt
- 1 tsp cane sugar (optional for sweet rice — leave out if using coconut water)
FOR SERVING optional
- Finely minced cilantro
- Lightly toasted coconut flakes
Instructions
- Add all ingredients to the Instant Pot and stir. Pressure cook on high for 4 minutes (it will take about 8-10 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for 10 minutes, then carefully release any remaining pressure. Carefully remove lid once steam has fully escaped. Taste and add additional salt if desired.
- Store cooled leftovers covered in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.
Video
Notes
*Adapted from our (stovetop) Perfect Coconut Rice and Instant Pot White Rice.
*Nutrition information is a rough estimate calculated without optional ingredients.
Seth Moss says
Looks great. What do you think about adding coconut flakes to this recipe?
Hi Seth, Flavor wise we think that would be tasty! They may make the texture a little more challenging to chew. We’d love to hear if you try it!
TxToogie says
Just made this recipe to go with a Pork and Pumpkin stew that I’m making tonight. I doubled the recipe. (2 cups rice, 1 whole can of coconut milk, 1 whole can of water etc) LOVE THIS RECIPE – So Simple
I put everything in my instant pot, gave it a stir, hit the start button and went for a walk… Came home to perfectly cooked coconut rice. I’ll be using this one for sweet and savory dishes. Thank you for sharing this delicious recipe.
We’re so glad you enjoy the recipe! Thank you for the lovely review! xo
Judith Clarke says
This is the best coconut rice recipe ever!
So easy and delicious.
Whoop! We’re so glad you love this recipe, Judith. Thank you for sharing! xo
Joan says
I am curious about your rice to liquid ratio. My instant pot instructions are 1:1 ratio, but your ratio has more liquid. Does that have something to do with using the coconut milk (I would not think that would matter)? Also can this recipe be used with brown rice? Thank you!!
Hi Joan, We use a 1:1 ratio with plain white rice, but for coconut rice, we found the increased amount of liquid created a more creamy, fluffy result. We haven’t tested with brown rice, but think it should work. We’d recommend pressure cooking for 20 minutes, but otherwise following the recipe. Let us know if you try it!
Joan says
That is great to know. Thank you so much!!!
Liz says
I have made this (doubled) four times in a week for various gatherings and it turns out brilliantly every time.
Doubling the recipe is really the way to go, in my opinion, because it means I can dump in a whole can of coconut milk without measuring it, and then use the same can to measure the portion of water needed – no need for a measuring cup, and it somewhat rinses out the remaining coconut milk, as well.
In my experience, halving a can of coconut milk is a pain, at least when it’s the kind that separates, because it requires homogenizing it before measuring out half. Doubling the recipe eliminates that problem. Plus, it’s delicious, can be eaten sweet or savory, and there is no threat of leftovers going uneaten.
Thank you for a great recipe. I know it’ll be a staple in our rotation going forward.
We’re so glad you’re enjoying it, Liz. Thank you for sharing! xo
Foodforcrowds says
I made this for a large group, with a quadruple portion size. The cooking directions didn’t work at that proportion, unfortunately— the rice was still hard after cooking on high for 4 minutes with NPR for 10 minutes. I added 9 more minutes at high pressure and it was done perfectly. This is a great recipe. Thanks!
andrea walker says
Amazing rice! Wow! Used coconut water and it tastes sooo good!
Thanks so much for the lovely review, Andrea. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Brian says
Why would you not increase the amount of rice? Who wants to use only 3/4 of a can? So now I have 3 ounces of coconut milk leftover.
Hi Brian, 3/4 cup coconut milk is about 1/2 can in our experience. You can adjust the number of servings to 8 if you want to use a full can of coconut milk. We like to freeze any extra coconut milk in an ice cube tray for making smoothies and shakes, or just keep in the fridge to add to beverages throughout the week for added creaminess.
Rosemary says
I’m gonna try this using my homemade coconut milk with a touch of coconut sugar! Yum! Thank you!
Hope you enjoy, Rosemary!
desi says
Tastes even better when cooked slow, not instant, and takes less time.
rgds…,,desi
Millie says
I used to add some sweet corn or cashew ( any kind of nut ) into the rice . Trust me . It’s sooo delicious and healthy. No sugar Added!
Joanne says
Do we need to rinse or soak the basmati rice prior to cooking?
We didn’t find rinsing necessary!
Patti Sumida says
Thank you for all your outstanding recipes. Minimalist Baker is my go to site for almost everything. I am wondering if I can substitute brown rice in this recipe and what (if any) adjustments I would need to make. Thank you so much for your help with this.
Aw, we’re so glad to hear it, Patti! We haven’t tested with brown rice, but think it should work. We’d recommend pressure cooking for 20 minutes, but otherwise following the recipe. Let us know if you try it!
Sharyn says
How long would you pressure cook if you use brown rice?
Hi Sharyn, we haven’t tested it with brown rice, but would suggest 20 minutes. Let us know if you try it!
Anne says
Can this recipe be doubled, tripled, etc?
Thank you! I look forward to making this!
Hi Anne, Yes! You just want to make sure not to fill past the 1/2 line for foods that expand. The cook time will be the same. Hope that helps!