Coconut Rice in the Instant Pot

Instant Pot Recipes, Perfect Side Dishes, Recipes

Coconut rice in the Instant Pot is taking the internet by storm! I’ve loved making my rice in the IP but adding a can of coconut milk is next level. It’s creamy, a little sticky and perfect to serve alongside curries, stir fry recipes, or my sticky honey chicken!

Bonus: add a pinch of sugar and serve with some fresh mango for a delicious snack!

Coconut Rice in the Instant Pot

A few things to note, be sure to buy the canned coconut milk (not the coconut milk in the carton) for really creamy rice.

I add a little water to cut through the thickness of the milk and a little salt to cut through the creaminess.

You can get so creative with this rice depending on the dish you are serving it with! Add in some spices, sesame seeds or dried seaweed! (I generally serve this rice with a heavily spiced main dish, so I like to keep it on the creamy, mild side.)

This recipe makes enough for 4-5 servings but you can easily double the recipe! Just double each ingredient.



  • 1 and 1/4 cups Basmati rice
  • 1/2 tsp salt
  • 1 can (about 14 oz) full fat coconut milk
  • 1/2 cup water

Very important note about the ingredients, this recipe uses Basmati rice which is the rice you need for the Instant Pot. Jasmine rice and Quick Minute White Rice all cook for much less time and it will burn in the Instant Pot. If you do not have Basmati rice, please cook using the stove top instructions below with the rice you have. 


Instant Pot Method:

  1. Mix together the canned coconut milk, water, and salt. Be sure the cream of the coconut milk is incorporated. Add rice and coconut milk mixture to Instant Pot. Stir to fully incorporate!
  2. Lock the lid and move valve to “Sealing.” Cook on High Pressure for 4 minutes. Allow for a natural pressure release for 7 minutes. Move valve to “Venting.”
  3. Give the rice a good stir and serve!

Stovetop Method:

  1. Add 1 can coconut milk and 1/2 cup water to the pot. Add 1 and 1/4 cup rice and 1/2 tsp salt.
  2. Bring to a boil. Turn the heat down to a simmer and cover. Cook for 10 minutes. Stir. Cook for an additional 10 minutes. Serve!


Makes 4-5 servings. You can double the recipe! If you double the recipe add 2 minutes to the high pressure cooking time.

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  1. Jennifer says:

    Why have I never thought of this before?!? I will never make rice without coconut milk again. 

  2. Amanda says:

    Is there an option for making this on the stovetop or do you need an instant pot?

    • Bri McKoy says:

      I haven’t tried it on the stovetop but here is what I would do, add 1 can coconut milk and 1/2 cup water to the pot. Add 1 and 1/4 cup rice and 1/2 tsp salt. Bring to a boil. Turn the heat down to a simmer and cover. Cook for 10 minutes. Stir. Cook for an additional 10 minutes. Serve!

  3. Mary says:

    PEOPLE. This recipe is AMAZING. I’ve done rice in the instant pot so many times and it always burns. This is the first one that came out perfectly and sooo stinking easy. It’s sooooo creamy, guys. I know the leftovers will not be dry. My husband said “you’ve really outdone yourself with the rice” so I had to tell him it was thanks to Bri. This recipe will stay in our rotation!!! 

  4. Heidi says:

    Would this work with brown rice? Thanks! 

    • Bri McKoy says:

      I have not tried it with brown rice but I believe it will work. You will just need to add 1-2 minutes to cooking on high pressure since brown rice can take longer to cook.

  5. Heather says:

    We love this rice and it has worked great in our Rice Cooker too ????

  6. Brigette says:

    Made this for dinner tonight and ate it with your chicken curry recipe- AMAZING! It was a big hit with the whole family. 

  7. Kristen says:

    Do you rinse the rice first or add it straight from the bag into the wet ingredients?

  8. Rachel Kupperbusch says:

    Maybe a dumb questions but… Can you use regular rice instead of basmati? All three grocery stores around me are sold out! Any changes to time for cooking or quantity?

    • Bri McKoy says:

      Some people have used jasmine rice and said it worked perfectly! Others used plain white rice (or minute rice) and said it did not work. If you use plain white rice, I recommend cooking it on the stove top.

  9. Suz says:

    I have VERY picky children and they ate up this rice.  Thanks for this recipe, Bri.

  10. Michael Ann says:

    I made this today to go with your chicken curry!  SUPER YUM!!!  Thank you, Bri!

  11. Caitlin says:

    Add 2 minutes to cooking time to double recipe…what about if I triple? Cooking for a crowd for the first time in quite a while!

    • Jennifer says:

      Caitlin – did you triple it?  How did it work?  I was coming to the comments to see if anyone had done that.  I need rice for 15 people!

  12. megan says:

    Not sure what I’m doing wrong but my rice keeps burning in the instant pot. I have the larger size pot so maybe I need to do 3 minutes instead of 4 or something? The rice that didn’t burn was SO GOOD though lol that’s why I tried making it again. So delicious with the honey chicken and snap pea recipe! 

  13. Jenna says:

    Do you use unsweetened or sweetened coconut milk?

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