Food and Drinks

Instant Pot Coconut Rice

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. The flavors pair beautifully with entrees like Samoan-inspired mushroom Chicken, Massaman Curry, and Thai Yellow Coconut Curry. The best part? Just one pot, three ingredients, and about 20 minutes are 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 plus 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!


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)


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 it to release for 10 minutes naturally, then carefully release any remaining pressure. Carefully remove the lid once the steam has fully escaped. Taste and add additional salt if desired.

This rice is delicious alongside curries, with soups, in bowls, and beyond! Option to garnish with cilantro and lightly toasted coconut flakes.

Store cooled leftovers covered 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 stovetop with a little oil or water until warm.

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