Instant Pot Coconut Rice {Vegan}

Make this Instant Pot Coconut Rice for a fast weeknight side dish that the whole family will love! This dreamy rice is delicious even after a few days in the fridge, making it great for weekly meal prep. No pressure cooker? You’ll also find stovetop instructions in the recipe.

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This coconut rice is perfectly cooked, soft, and fluffy with a subtle hint of coconut. It’s packed with lots of great flavor and it is SO easy to make. If you loved our Garlic Parmesan Rice or Instant Pot Jasmine Rice, you have to make this dish too!

It’s one of those unicorn dishes that tastes even better the next day, making it perfect for meal prep. I’ll make a batch of it to serve throughout the week with our Instant Pot Teriyaki Beef, Instant Pot Orange Chicken, Beef and Broccoli, Instant Pot Beef Tips and Gravy, and a Paleo Roast Chicken with a side of Instant Pot Steamed Broccoli or Roasted Frozen Broccoli.

Can You Substitute Coconut Milk For Water in Rice?

Yes! But if you’re making this in the Instant Pot, you’ll still want to use some water to avoid a burn notice in the pressure cooker. Check out the printable recipe card at the bottom of the post for ratio details.

If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners.

What’s in This Instant Pot Coconut Rice?

• Rice – I used jasmine
• A can of coconut milk – regular (not coconut cream)
• A pinch of salt
• Water, though feel free to sub in your favorite broth for even more flavor

Variations – add some minced garlic (related: How to Freeze Garlic), top with chopped cilantro, or stir in some chopped frozen mango after it has finished cooking.

Pro Tips/Recipe Notes

• You’ll want to buy canned coconut milk (lite, regular, or full-fat) and not coconut CREAM.
• If you skip the step of preheating the can of coconut milk, the milk may turn grainy (curdled) while cooking. It will still be safe to eat, but not very appealing to look at. 
• Using coconut milk from a carton? Skip the step of heating the coconut milk, and increase the rice by 2 tbsp.

More Tasty Instant Pot Side Dishes

• Check out all of these Instant Pot Side Dishes
• Instant Pot Cilantro Lime Rice
• Instant Pot Asparagus
• Instant Pot Mashed Potatoes
• Instant Pot Mexican Rice
• Instant Pot Basmati Rice
• Healthy Deviled Eggs
• Instant Pot Cranberry Sauce
• Instant Pot Sushi Rice
• Pressure Cooker Beets
• Instant Pot Brown Jasmine Rice
• Instant Pot Farro
• Zesty Instant Pot Quinoa

Print Recipe

5 from 3 ratings

Instant Pot Coconut Rice {Vegan}

Prep Time5 minutes mins

Cook Time6 minutes mins

Pressurizing/Depressurizing10 minutes mins

Total Time21 minutes mins

This dreamy rice is delicious even after a few days in the fridge, making it great for weekly meal prep. 

Servings: 8

Course: Side Dish

Cuisine: Fusion

Keyword: coconut rice instant pot

Calories: 113kcal

Author: Sarah Cook - Sustainable Cooks

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 1/3 cup jasmine rice
• ▢ 1 13 oz can coconut milk {not coconut cream}
• ▢ 1/2 tsp sea salt
• ▢ 3/4 cup water {or broth}

Equipment

• Instant Pot
• Fine mesh strainer

Instructions

Instant Pot Instructions

• Rinse rice in a fine mesh strainer. Set aside to drain.
  1 1/3 cup jasmine rice
• Fill a saucepan with 3 inches of water. Place the opened can of coconut milk in the water and heat over medium heat for 3 minutes, or until the milk solids have melted.
  1 13 oz can coconut milk
• Combine warmed coconut milk, water, salt, and rinsed rice to the Instant Pot insert.
  1 13 oz can coconut milk, 3/4 cup water, 1/2 tsp sea salt
• Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes. 
• When the Instant Pot has finished cooking, it will beep and switch to ”keep warm". Allow it to sit with the lid on for 5 minutes and then do a manual release with the nozzle set to venting.
• Stir and serve rice.

Stovetop Instructions

• Rinse rice in a fine mesh strainer. Set aside to drain.
• Pour canned coconut milk (including solids) into a medium saucepan. Add water and salt and bring to a boil.
• Stir in the rice and let the water come to a near boil. Stir, place the lid on, and turn the heat down to low.
• Check the rice at 20 minutes to see if all liquid has been absored. Stir again and continue to cook covered until it has reached your desired texture.
• Once finished, turn off the heat and allow it to sit covered for 2-3 minutes before fluffing it with a fork and serving.

Notes

With 3/4 cup water, the rice has a creamy texture. If you prefer a drier rice, use 2/3 cup water.

 

Use canned coconut milk (lite, regular, or full-fat) and not coconut CREAM.

 

Without preheating the canned coconut milk, the milk may turn grainy (curdled) when cooked. It will still be safe to eat, but not very appealing to look at. 

 

Using coconut milk from a carton? Skip the heating step, and increase the rice by 2 tbsp.

Nutrition Facts

Instant Pot Coconut Rice {Vegan}

Amount Per Serving (0.5 cup)

Calories 113 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 147mg6%

Potassium 35mg1%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Calcium 9mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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