Go Back
+ servings
bowl of instant pot coconut rice topped with toasted coconut
Print

Instant Pot Coconut Rice

Instant Pot Coconut rice is perfectly cooked in creamy coconut cream and flavored with lime juice and lime zest.
Course Side Dish
Cuisine American, Asian
Keyword Instant Pot Coconut Rice
Prep Time 10 minutes
Cook Time 15 minutes
Coming to pressure: 10 minutes
Total Time 35 minutes
Servings 2 servings
Calories 482kcal
Author Catalina Castravet

Ingredients

  • 1 cup Jasmine rice

Coconut Milk Mixture:

  • 1/2 cup Thai unsweetened coconut milk
  • 3/4 cup chicken stock unsalted or low sodium
  • 1 teaspoon lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon fine sea salt

Garnish:

  • Toasted coconut flakes
  • Lime zest

Instructions

  • Place the rice in a rice colander and rinse well under cold tap water until clear. Drain well.

Coconut Milk Mixture:

  • In a medium bowl mix well all the Coconut Milk Mixture ingredients.

Pressure Cook:

  • Add the Jasmine rice to the inner pot of the pressure cooker.
  • Pour the coconut milk mixture on top and stir well. Make sure all the rice is covered in liquid.
  • Close and lock the lid, point valve to sealing (on old models). Pressure cook at High Pressure using Manual/Pressure Cook button for 5 minutes. After that do a 10 minute Natural Release. Quick Release any remaining pressure manually and open the lid carefully.
  • Fluff the Instant Pot Coconut Rice using two forks and serve topped with toasted coconut flakes and lime zest.

Nutrition

Calories: 482kcal | Carbohydrates: 79g | Protein: 10g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 722mg | Potassium: 329mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg