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.

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

Save any leftover coconut milk for making this Peanut Butter Chicken.

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

5 from 3 ratings

Instant Pot Coconut Rice {Vegan}

By: Sarah Cook - Sustainable Cooks

Servings: 8

Prep: 5 minutes mins

Cook: 6 minutes mins

Pressurizing/Depressurizing: 10 minutes mins

Total: 21 minutes mins

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

Equipment

• Instant Pot
• Fine mesh strainer

Ingredients 

1x2x3x

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

Cook ModePrevent your screen from going dark

Instructions 

Instant Pot Instructions

• Rinse uncooked rice in a fine-mesh strainer under cool water until the water runs clear.
  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.
  13 oz coconut milk
• Combine warmed coconut milk, water, salt, and rinsed rice to the Instant Pot insert.
  13 oz 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 rice has finished cooking, the Instant Pot will beep and switch to ”keep warm". Turn it to "off".
• Allow it to sit for 5-10 minutes and then flip the switch to "venting" to remove any remaining pressure.
• Stir and serve rice.

Notes

1. With 3/4 cup water, the rice has a creamy texture. If you prefer a drier rice, use 2/3 cup water.
2. Use canned coconut milk (lite, regular, or full-fat) and not coconut CREAM.
3. 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.
4. Using coconut milk from a carton? Skip the heating step, and increase the rice by 2 tbsp.

Stovetop Instructions

1. Rinse rice in a fine mesh strainer. Set aside to drain.
2. Pour canned coconut milk (including solids) into a medium saucepan. Add water and salt and bring to a boil.
3. 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.
4. 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.
5. Once finished, turn off the heat and allow it to sit covered for 2-3 minutes before fluffing it with a fork and serving.

Nutrition

Serving: 0.5cupCalories: 113kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 147mgPotassium: 35mgFiber: 1gSugar: 1gCalcium: 9mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish

Cuisine: Fusion

Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!