Instant Pot Coconut Jasmine Rice Recipe

This Instant Pot coconut jasmine rice recipe removes the guesswork from cooking rice. With just four simple ingredients—including full‑fat coconut milk—your pressure cooker becomes the easiest way to make fragrant, creamy rice. Save the rice cooker for another day and let the Instant Pot do the work.

Why it’s awesome

Fast and fuss-free: This Instant Pot coconut jasmine rice comes together in about 20 minutes from start to finish. Prep is minimal—rinse the rice, add the liquids, set the cooker, and let it finish while you prepare the rest of your meal.

Simple, easy-to-find ingredients: The recipe uses jasmine rice, full‑fat coconut milk, a little water, and a touch of sugar and salt. Fresh lime and cilantro brighten the finished dish.

Fragrant and versatile: This Thai‑inspired coconut jasmine rice is creamy and aromatic, making it an excellent side for curries, grilled meats, seafood, or roasted vegetables. It offers a pleasant change from plain white or brown rice.

Ingredients

For best texture and flavor, use full‑fat canned coconut milk. Finish with fresh lime and cilantro for brightness.

• 1½ cups jasmine rice, rinsed well
• 14 oz (about 1 can) full‑fat coconut milk
• ½ cup water
• 1 teaspoon sugar
• ¼ teaspoon kosher salt (adjust to taste)

For serving

• Fresh lime wedges
• Chopped cilantro
• Toasted sesame seeds (optional)

Directions

Follow these steps for consistent results in an Instant Pot or similar electric pressure cooker.

1. Rinse the jasmine rice under cold running water in a mesh strainer until the water runs clear. This removes excess starch and prevents gummy rice.
2. Combine the rinsed rice, coconut milk, water, sugar, and salt in the Instant Pot inner pot. Stir to distribute the ingredients evenly and scrape any cream from the top of the coconut milk into the pot.
3. Close and lock the lid. Cook on high pressure for 3 minutes.
4. When the cooking cycle finishes, allow a natural pressure release for 7–10 minutes. After the natural release, carefully open the valve to release any remaining pressure and unlock the lid.
5. Open the pot and gently fluff the rice with a fork. Serve with lime wedges, chopped cilantro, and a sprinkle of toasted sesame seeds if desired.

Recipe tips

• Use full‑fat canned coconut milk for the creamiest texture and best coconut flavor.
• Stir the ingredients before sealing the cooker so the rice is evenly coated and won’t stick to the bottom.
• If you prefer a slightly firmer rice, reduce the natural release to 7 minutes; for softer rice, allow the full 10 minutes.
• Fresh lime juice and cilantro add brightness—don’t skip them if you can help it. They lift the flavors and balance the richness of the coconut.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Because rice can dry out when chilled, add a splash of water before reheating. Reheat covered in the microwave or gently steam on the stovetop until warm.

FAQ

Coconut milk gives the rice a subtle, nutty sweetness and a creamy mouthfeel. The flavor is gentle and pairs well with bold, spicy, or savory mains without overpowering them.

This rice complements Asian and Indian‑inspired dishes, curries, grilled or roasted meats, and vegetables. It’s especially good with saucy or spicy mains that benefit from a creamy side.

Yes. Cool the rice completely, then portion into freezer‑safe containers or bags. Freeze for up to 6 months. Thaw in the fridge overnight and reheat gently with a splash of water to restore moisture.

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