Coconut Rice Recipe for the Instant Pot
Instant Pot Coconut Rice is a creamy, slightly sweet side dish. With a 3-minute cook time at high pressure, you can have this pressure cooker jasmine rice recipe on your table in under 20 minutes.
❤️ Why You’ll Love This Recipe: Rice is so fast and easy. And with an Instant Pot, it comes out perfectly every time. This recipe gets a slightly sweet and creamy upgrade with coconut, and it’s a total family favorite! Not to mention it’s a dump-and-go recipe
Adding coconut milk to Instant Pot white rice transforms the dish into a tropical delight. This coconut rice is a perfect pairing with your favorite Thai, Chinese, or Hawaiian dishes. It’s also delicious on its own!
We always make our rice in the Instant Pot. If this is your first time making pressure cooker rice, be sure to try our foolproof recipes for white rice, Forbidden Black Rice, and brown rice.
Update: We’ve updated this post with new tips, tricks, ingredient notes, and photos to help make the recipe even easier.
INGREDIENTS YOU NEED
You don’t need much to make this quick coconut rice side dish:
- Jasmine rice. This is a longer-grain rice that will cook more evenly in your pressure cooker than short-grain white rice.
- Coconut milk. Make sure you’re using Unsweetened Coconut Milk. (We don’t recommend using lite coconut milk or cream of coconut milk, both of which will affect the texture and flavor of the finished dish.) We like the Thai Kitchen brand.
- Sugar. You just need a pinch to balance the richness of the coconut milk.
How to Make Coconut Rice in an Instant Pot
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
I especially love this dish because it’s a quick and easy dump-and-go recipe. Unlike making rice on the stovetop, there’s no babysitting or worrying about a messy spill of coconut milk.
With an Instant Pot / pressure cooker, all you need to do is add the jasmine rice, unsweetened coconut milk, water, and a bit of sugar and salt to the pressure cooking pot. Seal the lid, set the cook time for three minutes, and walk away. When the cook time ends, let the pressure release naturally for seven minutes. Then remoe the lid, fluff the rice, and enjoy!
Important Tips for Making Instant Pot Coconut Rice
🛑 Note: While some electric pressure cookers have a “Rice” button, I don’t recommend using it for this recipe. Coconut milk may affect how the pressure cooker comes to pressure.
I usually make this coconut rice recipe in my 6-quart Instant Pot Duo. However, it will work in any 3-quart or 6-quart with no change to the recipe, including the Instant Pot Pro.
If you’re cooking at higher altitudes, you may want to add another minute or two to the total cook time.
If you’re using an 8-quart or larger pressure cooker, and you’re worried about the Burn warning, you can either double the recipe or use the pot in pot method to make a single batch.
Frequently Asked Questions about One-Pot Coconut Rice
I always make this recipe with Jasmine rice. However, you can use long-grain, medium- or even short-grain white rice without any change to the cooking time.
If you’d like to use brown rice, simply follow the cooking instructions in our Brown Rice recipe. You may also need to add another 2 ounces of water to the cooking pot, to account for the longer cooking time.
For this Instant Pot recipe, you want to use full-fat coconut milk for the best results. (There is a lot of variety when it comes to canned coconut milk. Some brands are much thinner than others, for example.)
We use the Thai Kitchen brand coconut milk, and it cooks up for perfectly fluffy and creamy every time.
💡 If you’re using a different brand, you can always make this rice pot-in-pot.
Absolutely! Instant Pot Coconut Rice will keep for several days in an airtight container in the fridge.
To reheat, simply add a bit of water or additional coconut milk to the rice. This helps ensure that your rice is fluffy and sticky, rather than dry.
I serve pressure cooker coconut rice with my family’s favorite Indian, South Asian, and Hawaiian entrées. There’s something so perfect about the paring of spiced curries and fruity flavors with creamy, soothing coconut milk rice.
What to serve with Coconut Rice
🍽️ My go-to main is Instant Pot Kalua Pork, served with fresh pineapple, sliced mango, and steamed edamame finished with a splash of lemon juice and a sprinkle sea salt.
Other awesome main dishes to serve with Instant Pot Coconut Rice:
- Pressure Cooker Beef Curry
- Instant Pot Butter Chicken
- Pork Teriyaki Rice Bowls from Barbara Bakes
- Rumbi Rice Bowls with Spicy Hawaiian Teriyaki Sauce from Favorite Family Recipes
More Instant Pot / Pressure Cooker Rice Recipes
There are so many tasty ways to turn any variety of rice into a satisfying, healthy, and flavorful meal or side dish! Best of all, you get consistent results when you use your Instant Pot / pressure cooker.
Here are more of the best Instant Pot Rice recipes:
- Overview of How to Cook Rice in Instant Pot includes exactly how to make perfectly fluffy rice every time.
- Instant Pot 3-Minute White Rice is the key to tender white rice in under 10 minutes.
- Instant Pot Brown Rice is a great option for a bit more fiber.
- Pressure Cooker Pink Rice is a fun alternative to white rice!
- Forbidden Black Rice in Instant Pot is a delicious earthy grain with a mysterious dark color.
Best Instant Pot Side Dishes with Rice and Grains
If you want to round out your rice side dish with some hearty beans or other grains, try these recipes:
- Wild Rice and Farro Pilaf is full of heart-healthy fiber and cooks in a fraction of the time it takes on the stove.
- Instant Pot 15 Cajun Bean Soup with Rice is jam-packed with beans and Louisiana flavors.
- Pressure Cooker Mexican Green Rice has a bit of a kick and a beautiful green hue.
- Instant Pot Saffron Risotto is a delicious and fragrant, creamy rice dish you can serve all on its own if you like.
- Roasted Cauliflower Barley Risotto has a secret ingredient for added nutrients, fluffy texture, and flavor.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Instant Pot Coconut Rice
Bring tropical flavors to your weeknight dinners with this easy and creamy Instant Pot Coconut Rice, made with unsweetened coconut milk and Jasmine rice.
- 1 1/2 cups jasmine rice
- 1 can (14 oz) unsweetened coconut milk
- 1/2 cup water
- 1 teaspoon sugar
- 1/4 teaspoon salt
- Toasted coconut and toasted sesame seeds, optional, for serving
- Rinse rice in cool water until the water runs clear. Drain the rice in a colander or sieve.
- Add the rice, coconut milk, water, sugar and salt to the pressure cooking pot. Stir. Lock the lid in place. Select High Pressure and 3 minutes cook time. When the cook time ends, allow the pressure to release naturally for 7 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Fluff the rice with a fork. Spoon the rice into serving bowl. Sprinkle with toasted coconut and/or sesame seeds before serving, if desired.
Make sure you're using unsweetened coconut milk, not coconut cream or coconut water. We also do not recommend using lite coconut milk.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 101mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 2g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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Hi I made this recipe today using the exact coconut milk and following the recipe but still got the burn message and a sticky mushy mess 🙁 Was hoping to make a quick dinner since it’s exam week but it took so much time to salvage this. I hate leaving negative comments but I just want to share my experience using everything same as above 🙁
Sorry, you had trouble with the recipe. If you get a burn notice on something quick cooking like this recipe, it’s best to finish cooking it using the saute function and adding additional water as needed.
This turned out perfect!! Thank you for a great recipe!
That’s great – thanks Felicia!
I have a coconut tree outside my home, I assume Coconut milk and water are different. Still usable though? Different results?
How fun to have fresh coconuts! I don’t think you’d get enough flavor just using coconut water. Here’s a recipe to make coconut milk https://drivemehungry.com/how-to-make-homemade-coconut-milk-with-fresh-or-shredded-coconut/
I am curious about liquid. When measuring is there a total volume plus water required? I use small cans of coconut milk so want to know how much water to use. Same for brown rice. Brown rice recipe uses 1 3/4 cups. If I use small can and add water to complete 1 3/4 would that be ok?
Hi Mike – 1/2 cup of water is 4 ounces and the coconut milk is 14 ounces so 18 ounces of liquid for 1 1/2 cups of white rice. You’ll need a little more water for brown rice. So I’d try 20 ounces of liquid for 1 1/2 cups brown rice. Brown rice has a longer cook time, 22 minutes with 10 minute natural pressure release. Depending on how thick your coconut milk is, you may want to use more water and less coconut milk. Also, the flavor of brown rice may overwhelm the mild flavor of coconut milk.
Have you ever doubled it? Would I change the cooking time? Thanks so much!
Hi Elizabeth – I have doubled it. No need to change the cook time. Enjoy!
I love this rice so much. Super easy and has always turned out fine. Delicious! Try it.
That’s great – thanks for the rave review Bridgitte!
Great recipe! I’ve made this multiple times with no issues. Using maple syrup will help avoid the burn issues. I like my rice on the sweeter side so I use 1 TBS + of (real organic) maple syrup. To reduce fat, I double the recipe and only use one can of coconut milk, increasing the water accordingly. Thank you for the great recipe!
Thanks for sharing your changes Katie. So nice to hear you love the recipe.
Just made this (minus the sugar) and it turned out perfectly. Thank you! Yum 😋
Great – thanks Carrie!
Hi! I’ve used this recipe many times and had no issues, it’s delicious! However, today I kept getting the burn food error. No change to the ingredients, I’ve used this particular brand of coconut milk before. I don’t get it! Any tips? Thanks so much!
Thanks Kristin – glad you enjoy the recipe. Since the recipe has worked for you many times, my guess is you didn’t have a good seal this time and lost too much liquid. When cooking something like rice in the pressure cooker where the ratio of rice and water is critical, it’s better to finish the dish using the saute button if you do get the burn notice instead of trying to pressure cook it again. Just stir it frequently and add more water as necessary.
I’ll try that, thank you!
First time making this, I make jasmine rice all the time with no problem but got the burn warning for the first time today. Looks like seal is ok. I did use the sauté suggestion you gave and it came out ok – just more labor intensive than. It should have been. Any idea what suddenly would cause a burn warning?
How old is your seal? Instant Pot recommends replacing your Instant Pot sealing ring every 12-18 months. But it could also be your rice is a little bit old and absorbed more water than typically.
I have the regular sized instant pot. Used the pressure cooker for 5 min. Instead of 3min it burned….AND was hard and crunchy. & had excess liquid.
That makes no sense 3 min!. Ev3n min rice takes longer than that. . So im just gonna put it on the rice function for a few min longer. & try cooking it again. But at least it’ll taste like rice instead of toothpicks. Dipped in mushy milk
When you’re pressure cooking, the rice is cooking while it’s coming to pressure and the rice is steaming/cooking when you let the pressure release naturally for 7 minutes before you release any remaining pressure. So the cook time is longer than just 3 minutes. It sounds like you either didn’t have a good seal or released the pressure as soon as you got the burn notice so the rice didn’t have time to steam and absorb the liquid. I don’t recommend using the rice function if you got the burn notice. You’ll be better off using the saute function to finish cooking the rice and stir it frequently, adding more water as needed.
Made this tonight, my coconut milk can was a half ounce shy and had to use regular long grain rice since I somehow didn’t have any jasmine on hand. The flavor was absolutely perfect but the rice didn’t cook up right. A few grains were still crunchy but overall it was a bit mushy. I’ll try it again and add a bit more water and use some actual jasmine rice. I’m pretty confident I messed up somewhere along the way because the recipe isn’t very far off what i use for normal rice and that comes out perfectly. Even though the consistency was off, it disappeared quickly when served alongside spiced skillet chicken with raspberry sauce!
Hi Joe – that chicken sounds delicious! Usually, if rice is mushy it needs less water. Make sure the rice is stirred into the water so there’s no crunchy rice and it’s not in a pile.
Why do we need to read a book to get every recipe.
Just post the recipe and add your story at the end.
Hi Carlito – although your comment is extremely rude, I didn’t delete it so I could remind my readers there’s a jump to recipe button at the top of the post if you prefer not to read the useful information I’ve included in the post.
I agree that this comment is rude!
However, I’d like to give constructive feedback. The button is hard to find for a new reader who is not used to your website. I almost left the site having not found the recipe. This could deter new subscribers. In fact, I came to the comments solely for the purpose of seeing if others had found the recipe.
Now the I know where the button is, I will be subscribing to get new recipes!
I did everything the recipe said except I added just under a half cup more of water (after reading of all the burn notices) use warm water… stir , stir, stir! Get that sugar to dissolve. I don’t think it matters what brand of coconut milk you use as long as it’s just coconut milk. The key is getting the sugar to dissolve. The extra water definitely helps with the burn notice, too. I didn’t have any issues. I’ll be making this again!
Hi Jen – So nice to hear you enjoyed the recipe and will make it again. Thanks for the suggestions.
I substituted sushi rice instead of jasmine and my Instant Pot kept burning it. I’ve never had this problem before with substituting sushi rice for jasmine with other recipes. I even added a little oil thinking it would help with the sticking/burning, but alas – it did not.
Hi Paris – sorry you had trouble with the recipe. Once you get the burn notice when cooking rice, it’s probably better to finish the rice using the saute function and add additional liquid and stir it frequently. It could have been the rice substitution or perhaps you lost too much liquid when it was coming to pressure.
Hi, thank you for the recipe. I made it tonight and it turned out perfectly. I was a little worried after reading some of the comments that it would not work with the coconut milk I had (Trader Joes brand), but it turned out great! I love cold rice with light cream, sugar, cinnamon, and dried cherries for breakfast, and I think the coconut rice will taste really good.
Thanks Martha! Sounds like an awesome way to serve the leftovers.
I agree! This sounds like a great way to have this ready for as an alternative to a side dish to a tasty curry or other Asian entree. Heck – I’m so going to try both! I love a good cinnamon rice pudding – a staple for a simple, yet satisfying dessert or even breakfast when growing up. However, my bf loathes cinnamon and loves coconut. The coconut rice with added dried fruits and sans cinnamon will be the perfect compromise! Looking forward to also using this recipe as a side dish to my first ever Thai curry!
Great ideas – thanks for sharing!
Wow! I tried this tonight and it was perfect. I can’t believe it was so easy! I want to try it with brown rice and some herbs next time.
Thanks Stacey – so nice to hear you loved it! Brown rice requires a little more water and a longer cook time. https://www.pressurecookingtoday.com/pressure-cooker-brown-rice-and-a-giveaway/
It is the sugar that makes it stick to the bottom of the instant pot and creates the “burn” warning. Be sure to fully dissolve the sugar in the water or the coconut milk before adding-or just omit it—the rice tastes just as good without it!
Followed the directions exactly and got a burn error before the pot came to pressure. I didn’t have the same brand of coconut milk as the one in the recipe but I’ve used different brands when making coconut rice on the stop top and never had a problem before so I’m not sure why the brand would matter. I might try again but put pam in the pot first or use more water.
Hi Jessie – what brand did you use? I’d like to check other brands to see what additional ingredients may be in the coconut milk.
Do I need to adjust anything if doubling or 1.5X the recipe?
Hi Shaun – no changes to cook time or steps are necessary when doubling or 1.5x the recipe.
Just tried to make this, I got a “burn” message pretty quickly in a couple minutes.
Turned the rice off the high pressure that your recipe stated to use and waited a couple minutes and used the regular rice setting.
The rice turned out okay but burnt and hard on the bottom where the rice had contact with the pot.
I would recommended to people that want to try this, don’t do the three minutes on high.
Save yourself some drama and just use the rice setting!
Otherwise the rice has a good flavor, minus the burnt parts.
Hi Rachel – sorry you had trouble with the recipe. What brand of coconut milk do you use?
Hi, I have made this recipe many times and love it! I was wondering if you want to double it if you keep the cooking time the same?
Thanks Ashleigh! You can double it without changing the cook time.
I have made rice using many different cooking times and I admit that I was skeptical with the times used in this recipe…and I just made this recipe and it came out perfectly. I only had low fat coconut milk in my pantry and it still came out delicious. I can’t wait to try it with full fat coconut milk! Thank you! Keep up the strong work!💪
Thanks! Nice to hear it works well with low fat coconut milk as well.
Do I need to adjust the time if I’m using a 6-quart instead of an 8-quart Instant Pot?
Hi Caitlin – no, all my recipes are created using a 6-quart Instant Pot.
I followed the recipe exactly and it came out perfect! Such a creamy, delicate coconut flavored rice that could go with many different cuisines. I served it last night with spicy shrimp tacos. Delicious!
Thanks Glinda – glad it was perfect for you too! That sounds like a great way to serve it.
We love coconut rice….can’t wait to try it in the pressure cooker. 🙂
I’ll look forward to hearing how you like the pressure cooker version.
Would it be better to use the rice program on my instant pot or should I still use pressure cook on high? Looking forward to trying this!
Hi Marna – I prefer using pressure cook on high rather than the rice program. Enjoy!
It was delicious and turned out perfect! Thanks for sharing.
That’s great to hear – thanks for the update.
mine turned out mushy and watery:(
Hi Melissa – sorry you had problems with the recipe. What type of rice and brand of coconut milk did you use?
I made this exactly as stated and it turned out perfectly! Nothing burned, rice was perfect consistency. Tastes incredible. Thank you!
Thanks Sophia! So glad it was a hit. I’ve never had problems with it either.
Made it exactly as recipe instructs and had no issues with burning or hard rice. Served with ham and pineapple skewers for a quick Polynesian-ish dinner. Will definitely be making this recipe again and again!
Thanks Wendy! It sounds like a great way to serve it.
Was nervous about trying this due to the multiple ‘burn’ comments but as Barbara stated, it turned out perfectly! Added some mango as per another comment and true to form it was delish!
It sounds like the perfect way to serve it. Thanks Monika!
Didn’t work for me. I got hard rice that was burned at the bottom. I’m not sure there was enough liquid for the rice to fully cook. Next time I’m going to try it with more water.
Hi Melissa – sorry you had trouble with it. What kind of coconut milk did you use? Did you have a good seal? Did see steam releasing from the sides of the lid while it was cooking?
Same here. I followed the recipe exactly and got the burn error on my instant pot. I finished cooking it on the stove.
And I use the instant pot all the time. There was nothing wrong with the seal or anything.
Are you using an 8-quart pressure cooker?
This turned out great! Thank you!
Great – thanks Aubri!
This was absolutely glorious. The consistency and taste was exactly like sticky rice – my favorite Thai dessert – and I just so happened to be cutting a mango when I opened up my pot and saw the magic that was made. I had a delicious late night snack 🙂 looking forward to eating it tomorrow with chicken tikka masala.
I ended up using two cups of rice so I just added another half cup of water. It was the perfect ratio.
It sounds like a great way to serve it Sofiya. Thanks for sharing your two cup version.
Is this sweetened or unsweetened coconut milk?
Thanks for all you do!
Thanks Shelly! Unsweetened coconut milk in a can https://www.walmart.com/ip/Thai-Kitchen-Gluten-Free-Unsweetened-Coconut-Milk-13-66-fl-oz/10309672
Hi, there! I am doubling this recipe for a dinner tonight. Do I still do it for the same length of time? Thank you!
Hi Kristie – the cook time will be the same when doubling it. Enjoy!
Love this recipe! I make my Uncles homemade Hawaiian teriyaki sauce to pour over, or with chicken. It’s my favorite meal!
How long would cook time be if I doubled the recipe?
Sounds like a great way to serve it Susie! The cook time is the same when you double the recipe.
I made this for the second time yesterday. What an easy, delicious recipe. I made Korean beef to go over it yesterday. Everybody liked this combination.
Thanks Deez! That does sound like a great combo.
This recipe was amazing! I topped the coconut rice with some crispy shallots. Love love love.
Great – thanks Liz!
How many servings does this yield?
Hi Cheryl – 6 servings
How long if I don’t have natural release? Mine has a manual release on top
Hi Shavon – a natural release is the easiest release of all because you don’t need to push a button or turn a valve. The pressure releases all by itself. Here’s more info https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/
I have tried this recipe twice, however, both times the instant pot ends up saying “burn” so I have to cancel and the rice is somewhat burnt to the bottom. What am I doing wrong so I can prevent this from happening. I am following the recipe and instructions exactly.
Hi Brandon – are you using unsweetened coconut milk? Here’s an article about it https://www.thekitchn.com/mistakes-to-avoid-with-canned-coconut-milk-261134 Are you getting a good seal? Do you see steam coming from around the edges of the lid?
Anyone know the adjustment for using brown rice in this recipe? TIA 🙂
Just combine the two recipes https://www.pressurecookingtoday.com/pressure-cooker-brown-rice-and-a-giveaway/
I’ve tried to make this rice twice. Every time I do I get the burn notification and it won’t come to pressure. I even bought a nonstick pot to try and stop it from burning but that didn’t work. Please help. I love coconut.
Sorry you’re having trouble Simone. Are you sure you have a good seal and aren’t losing a lot of liquid as it cooks? One alternative is to cook it pot in pot. Put all the ingredients in a pot, add one cup of water to the pressure cooking pot, put a rack in the pot, put the pan with the rice ingredients on the rack and cook for the recommended time.
This happened to me too. I finally found a way to make it work. I add 1/4 cup extra of water. And be sure to use lite coconut milk not full fat. When doubling the recipe I used 1/2 cup extra of water and it came to pressure just fine. Tastes yummy!!
I love this recipe! Can I make this in advance and reheat? I am serving Thai beef stew over the rice for a women’s dinner party. thanks for your help.
Hi Kathy – yes, I’ve had good luck reheating this rice. Just add a little bit of water when reheating it so it steams it. Sounds like a delicious combo.
Thanks so much I’m planning to make the rice a few hours early and then put in the microwave when ready to serve!
I made coconut rice following a similar recipe without sugar in my instant pot. I have also found this burn message coming up. I have an 8 quart instant pot, and also noticed that the coconut milk brand I used contained guar guam. Would either/both of these factors have contributed to the burn notice? I have found burn coming up also when I made a bolognese risotto with tomato base sauce. Thanks for your time! Many great recipes I am keen to try here!
Hi Sara – thanks for the info. It’s probably not enough thin liquid for the 8-quart pressure cooker that’s causing the problem rather than the sugar or the guar gum. I wonder if you could simply double the recipe when cooking it in the 8 quarts and that would solve the problem? The same with the risotto recipe, you may need to add more water.
Most pressure cooker recipes, including mine, are created for a 6-quart pressure cooker, so adjustments may need to be made when cooking in the 8-quart pressure cooker. Keeping a notebook will be helpful to record any changes you made. Have fun!
Hey Barbara. I just bought a power cooker and accidentally came upon your website. Oh my goodness; I’ve got this thing running a few hours a day trying all of your great recipes. With Christmas coming up, any suggestions for a light colored fruit cake recipe? Many thanks!!
Hi David – how fun! I’m glad you accidentally stumbled on my site. I haven’t done a fruit cake, but it should be similar to this steamed pudding. https://www.pressurecookingtoday.com/steamed-carrot-pudding-cake/
Can you use parboiled rice in this recipe? Any adjustments needed?
Hi Karen – I haven’t tried it with parboiled rice. You may need less water and less time. Let me know if you try it.
Just cooked this using basmati rice and it turned out perfect. Will go nicely with my chicken tikka masala. Thank you very much!
Just stopping by to say that I made this recipe tonight using regular, long-grain rice, and it was an absolute hit! It turned out moist, fluffy, and perfect! YOU ARE SO AWESOME, BARBARA! 😀
I need help scaling up!!! I want to make this with 2.5 cups of rice. Any advice on how much coconut milk and water I should use? TIA!
Hi Julie – it would be easier just to double the recipe and make 3 cups of rice. But if you only have 2.5 cups of rice, I would try using 1.5 cans of coconut milk.
THANKS!! Sometimes doubling liquids with rice makes a soppy mess so I wasn’t sure. I will just double and eat the leftovers 🙂
I followed the recipe to the t. It stuck to the bottom and the rice wasnt cooked all the way. I put the lid back on and cooked it some more and it came out wonderful. I did loose some from the sticking but the rice I got off the top was delicious. I think I will try the rice setting next time.
Thanks Jessica – glad you enjoyed the rice. Sounds like you didn’t have enough liquid. Perhaps you lost some when the pressure cooker was coming to pressure? Maybe the valve wasn’t closed initially, or your seal wasn’t quite right. Or, perhaps the can of coconut milk you used was thicker and didn’t have as much liquid?
I doubled the recipe and had the same problem. In addition my pot never came up to pressure. I checked the seal. It was fine. I had to open it stir it and scrape from the bottom. I also added a half more cup of water. Still never came up to pressure. I think coconut milk is just too thick. 30 min later it was cooked and tasted great but the bottom was scorched and it never did come to pressure. Maybe this recipe would work better wth the PIP method?
Hi Valerie – sorry you had troubles with the recipe. What brand of coconut milk did you use? Perhaps that is the difference. You could certainly make it PIP if you prefer.
Thanks for the follow up. I haven’t seen that brand at my market. The brand I used was Thai Kitchen.
If I use a Pyrex glass bowl in a trivet and put a cup of water in the pot would I have to adjust the time? I’ve heard using a glass bowl may take longer but not sure how much time to adjust too.
When I’ve cooked white rice pot in pot, I used a 5 minute cook time. I haven’t tried it with this recipe, but that would be a good starting point. Let me know how it goes 🙂
So I did 5 minutes with 10 minute natural pressure release and it was still soupy. Did another 5 minutes and quick release and still not quite ready. Did another 3 minutes with 10 minute natural release and it finally was done. It did not stick to the bowl. It was very good. Used same brand of coconut milk. Maybe next time I’ll try a stainless steel dessert pan and see if that makes a difference in the cook time.
Thanks for the update!
Is the cup of rice the cup that came with instant pot? Or, is it actually 1 real cup of rice?
Hi Rochelle – it’s an actual cup of rice. Enjoy!
Hi, I made this today with brown jasmine rice, and followed your advice to add 1/4 cup additional water. I used light coconut milk and put my Instant Pot on manual for 24 minutes with NPR, it came out perfect. I also added about 1 tsp of oil (I do that for rice to keep down foaming, although it might not have needed it with the coconut milk. Everyone loved it! This recipe is a keeper, thank you Barbara!
Thanks for the update Paula! So glad it all worked out and you loved it.
Love your recipes in my Instant Pot. A question – how would I adapt the time if I make this with brown rice instead of white? (I have brown jasmine rice)
Thanks so much Paula! I would use the cook time for brown rice https://www.pressurecookingtoday.com/pressure-cooker-brown-rice-and-a-giveaway/ and add probably 1/4 cup more water. Let me know how it goes. 🙂
I’m trying it right now! My Instant Pot has a rice setting so I’m using that. I hope it turns out!
I live in Costa Rica, where most of the rice is medium grain. How should I modify the time on long grain recipes like this one?
Hi Jane – as long as it’s a white rice, I think your cook time should be the same.
Hi Miss Barbara
I LOVE the recipes you post. I have always wanted to make this. I always read the comments to see what people think or changed and saw one about the pot not coming to pressure due to making another dish prior to this one. Didn’t pay attention to it too much. I made chicken thighs in a bottled marinade and then made this rice. Instead of water I used Swanson’s Thai Ginger broth for the 1/2 cup of water. I did not watch it and it never “sealed” and when it finished, there was rice burned to the bottom of the pot and it wasn’t cooked completely.
Let me tell you with that broth, it adds a little bit of spice. I was still eating the kinda cooked rice. I was not defeated! I cleaned the pot and rinsed the ring in cool water. I followed your recipe EXACTLY (except I did 4 minutes) and it is amazing! I can only hope there is some left for the chicken!!
Thanks so much Michelle – that’s always so nice to hear. I’m going to have to find some Thai Ginger broth and give that a try. Glad you enjoyed the rice 🙂
UPDATE – I made this yesterday EXACTLY as posted (I only added the extra minute because I have had bad experience with the tenderness of rice) – it was STILL amazing and tonight I am throwing some of the leftovers in my taco salad!
My daughter likes to add one minute to her rice too. She’s at a little higher altitude that I am.
??did not work for me.
The instant pot beeped….I don’t know the right word ….and the manual says that the pot is too hot. The rice stuck to the bottom.
All the best,
I made the coconut rice, or tried to, in my instant pot. I used regular white rice because I didn’t have the Jasmine rice, all else I did exactly as the recipe called for. The problem is my Instant pot didn’t seem to come to pressure. which is weird because I cooked chicken moments before in the same pot and had no issue with it. Do you think I needed more water? The pot switched to warm after the 3 minutes I let it go for the 7 min….there was no steam to release and the rice was very nearly cooked through….any thoughts? Oh, and I used a premium coconut milk….so do you think it may have been too thick?
I think you got a great answer from the Instant Pot Community – “My instant pot was used and then I immediately started another recipe. The silicone ring had slightly stretched and wasn’t fitting tight enough. I pulled it out. Washed it in cool water. Replaced, Then it worked.” Sounds like this was your problem as well. Thanks for the question.
yep, I sure did …thanks….even half cooked…this recipe was wonderful!
Can this be done with brown rice? I imagine it would take longer…any guesstimates?
Hi Caitlin – yes I think it would work well with brown rice. Here’s a link to the brown rice recipe. I think the cook time would be the same 22 minutes. https://www.pressurecookingtoday.com/2012/11/pressure-cooker-brown-rice-and-a-giveaway/ Thanks for the question.
Thank you Barbara, I will! I’m trying it this weekend. I’m having my sister over who is a new Instant Pot owner, and I want to get her hooked… 🙂
I made this recipe minutes ago. Thank you so much. It’s wonderful. I am trying not to eat it all while I wait for our coconut-lime chicken legs to come out of the oven. I have pinned a whole bunch of your recipes to my pressure cooker page. One question: I have a large family (4 growing boys!) to cook for. If I double this recipe, how to do I adjust the time? I’ve only been using the pressure cooker for a year or two and haven’t tried many adjustments. Thank you! Loving your site.
Thanks Amy! What a sweet comment. I often double my rice recipes and use the same cook time and get perfect results.
Looks so good! I do not have a pressure cooker but own a rice cooker. Do you think this recipe would work in a rice cooker? Obviously it would not take only 3 mins to cook though.
Thanks Hannah. Yes, I think you could make the recipe in your rice cooker, but you’d have to adjust the water/coconut milk so the ratio of rice to liquid is right for your rice cooker. And then use their recommended cook time for Jasmine rice.
This looks delicious Barbara. I love to cook coconut rice in the pressure cooker too! It’s the perfect texture.
You are the best! YUM!
haha, I have coconut rice going up next week! We are thinking on the same page! Love your pretty photos.