Instant pot coconut rice (perfect every time!).

Rice is always the correct answer. It’s the perfect base for countless dishes, and this Instant Pot Coconut Rice Fast and easy Ways to take your daily rice to the next level!

It’s fluffy, Subtly sweetAnd Totally coconut. And the flavors pair beautifully with entrees like Samoan Chicken (recipe coming soon), Massaman Curry and Thai Yellow Coconut Curry. The main part? only 1 container, 3 ingredientsand about 20 minutes Necessary! Let us show you how it’s done!

Salt, coconut water, white rice, and coconut milk

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 is one hide and seek Ingredients – any guesses!?

Pour the coconut water over the rice

It’s coconut water! Not only does it add coconut flavor, but it’s naturally sweet. Don’t have it or want to use it? No problem! Water + a little cane sugar also works well, 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. Release the pressure naturally (or quick release if you’re in a hurry!) and your rice is ready to serve!

Instant pot fluffy coconut rice

We can’t wait for you to try this coconut rice! This is:

Subtly sweet
Fast and easy
And perfect every time!

The flavors pair beautifully with pulses, curries, or entrees like our Samoan Chicken (recipe coming soon!), Easy 1-Pot Massaman Curry, and Thai Yellow Coconut Curry with Mango.

More Instant Pot Recipes

Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!

Coconut rice bowl topped with coconut flakes and cilantro

Q. Time 18 minutes

cooking time 4 minutes

total time 22 minutes

serving 4 (3/4-cup serving)

course the side

cuisine Gluten-free, Thai-inspired, vegan

Freezer friendly 1 month

Does it keep? 5-6 days

  • 1 the cup Jasmine, basmati or long grain white rice
  • 3/4 the cup Canned light coconut milk
  • 3/4 the cup the water (or coconut water for natural sweetener)
  • 1/4 teaspoon Sea salt
  • 1 teaspoon sugarcane (optional (For sweet rice – omit if using coconut water)

to serve optional

  • Finely minced coriander leaves
  • Lightly toasted coconut flakes
  • Add all the ingredients to the instant pot and stir. Cook on high pressure for 4 minutes (pressure cooker will take about 8-10 minutes before cooking starts).
  • Once the timer stops, let it release normally for 10 minutes, then carefully release the remaining pressure. When the steam is completely released, carefully remove the lid. Taste and add additional salt if desired.

  • This rice is delicious alongside curries, with soups, in bowls and beyond! Optional garnish with coriander leaves and lightly toasted coconut flakes.
  • Store cooled leftovers in the refrigerator for up to 5-6 days or in the freezer for up to 1 month. Reheat in the microwave or on the stove with a little oil or water until hot.

*Total time includes active cooking time, exposure time, and instant pot heating time (~8 minutes).
*Adapted from our (stovetop) Perfect Coconut Rice and Instant Pot White Rice.
*Nutrition information is a rough estimate calculated without optional ingredients.

Worship: 1 (3/4-cup) serving Calories: 184 Sugars: 36.3 g Protein: 3 g Fat: 3.2 g Saturated Fat: 2.1 g Polyunsaturated Fats: 0 g Monounsaturated fats: 0 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 149 mg Potassium: 0 mg Fiber: 1 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0.3 mg

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