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    Home » Recipes » Vegan Side Dish Recipes

    Coconut Jasmine Rice (Instant Pot Recipe)

    By: Amy Katz · Published: Dec 18, 2017 · Last modified: Oct 6, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, oil-free, soy-free, vegan

    Coconut Jasmine Rice is easy to make in the Instant Pot with only four ingredients. Enjoy this delicious vegan and gluten-free side dish with stir fry and other favorites.

    Serving bowl of Coconut Jasmine Rice with peas made in the Instant Pot pressure cooker

    One of the things I use my Instant Pot electric pressure cooker for the most is cooking rice. I used to have an inexpensive rice cooker, but it didn't work very well since the rice always stuck to the bottom.

    But once I tried cooking rice in the Instant Pot, I gave the rice cooker away and never looked back. I was so excited to have perfectly cooked rice of all varieties. Short, long, white, brown, red, or black, they all turned out great.

    I make rice very frequently since I love making stir fry like Chickpea Stir Fry and Air Fryer Orange Tofu. And I also enjoy rice with Chickpea Curry.

    But there's no rule saying that you can only cook rice in water. Cooking it in coconut milk gives it an incredible flavor that complements a wide variety of dishes.

    Ingredients used to make Coconut Jasmine Rice: jasmine rice, lite coconut milk, peas, and lime

    Ingredients

    • Jasmine rice (or your favorite long-grain white rice)
    • Coconut milk: Since regular canned coconut milk has a high fat content, I like to use reduced-fat coconut milk. You may see it labeled as Lite Coconut Milk.
    • Lime: Since coconut and lime go so well together, as the classic song goes, I like to squeeze some fresh lime juice into the rice when it has finished cooking.
    • Peas: I like to add some peas for color and added fiber, but you can leave them out if you're not a fan.
    Bowl of Coconut Jasmine Rice in front of an Instant Pot electric pressure cooker

    Instant Pot

    The Instant Pot's Rice function is perfect for cooking white rice. The Rice button makes the IP operate just like a rice cooker by cooking the rice on low pressure. It automatically adjusts the time depending on how much rice and liquid you use.

    On the other hand, the Multigrain button defaults to high pressure. This function can be used when cooking other types of rice or grains that take longer than white rice, such as brown rice. While you can use the Pressure Cook (or Manual) function to make Coconut Jasmine Rice, I've found it turns out perfectly using the Rice function.

    Instructions

    After some excellent reader feedback and the purchase of a new Instant Pot, I have updated the cooking instructions for this recipe.

    The Rice function works better when the rice is wet, so I like to give it a quick rinse.

    Then you add the rice to the Instant Pot along with a can of reduced-fat coconut milk and water and stir to combine.

    After closing the lid, you'll push the Manual Pressure Cook button and set the timer for 4 minutes.

    Don't forget that the IP will take time to come up to pressure before the 4 minute countdown starts.

    After closing the lid, select the Rice function. If you have a display screen on your model, it will show 12 minutes at low pressure. However, the IP may adjust the time while it comes up to pressure, so don't be concerned if the minutes change.

    When the rice is done cooking, allow the pressure to release naturally.

    Then simply add the lime juice and defrosted peas and gently fold everything in using a rice paddle.

    Allow to rest for a few minutes, then serve.

    If you have leftovers, they will last for several days refrigerated and can be reheated in the microwave.

    Overhead view of Coconut Jasmine Rice made in the Instant Pot with peas and lime

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    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    Coconut Jasmine Rice (Instant Pot Recipe)

    Coconut Jasmine Rice (Instant Pot Recipe)

    Coconut Jasmine Rice is easy to make in the Instant Pot with only four ingredients. Enjoy this delicious vegan and gluten-free side dish with stir fry and other favorites.
    4 from 5 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, oil-free, soy-free, vegan
    Course: Side Dish
    Cuisine: Asian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 298kcal
    Author: Amy Katz

    Ingredients

    • 2 cups Jasmine rice
    • 1 can reduced-fat coconut milk, (Lite coconut milk) 13.5 ounces
    • 1 cup water
    • 1 Tablespoon lime juice
    • 1 cup frozen peas , defrosted
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Rinse the rice in a mesh strainer.
    • Add the rice to the Instant Pot along with the coconut milk and water. Stir to combine.
    • Close the lid and push the Rice function button. If you have a display, it will show as 12 minutes at low pressure. Note that the cooking time may adjust once the Instant Pot has come up to pressure.
    • After the rice is done cooking, allow the pressure to release naturally.
    • After the pressure has released, remove the lid and add in the lime juice and peas.
    • Use a rice paddle to gently fold all the ingredients together until well combined.
    • Let rest for a few minutes, then serve. 

    Notes

    This recipe was last updated 1/24/19.
    Leftovers can be refrigerated for a few days and reheated in a microwave. 
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    Nutrition

    Calories: 298kcal | Carbohydrates: 55g | Protein: 5g | Fat: 4g | Saturated Fat: 4g | Sodium: 59mg | Potassium: 129mg | Fiber: 2g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 10.4mg | Calcium: 23mg | Iron: 0.8mg

    Nutritional information is an estimation only.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Marcy

      April 08, 2020 at 7:34 am

      Amy do you have any instructions as to how to make this recipe without an IP. Thanks!

      Reply
      • Amy Katz

        April 08, 2020 at 11:05 am

        Hi Marcy! Yes, you can cook the rice on the stove. Simply follow the directions on the package of rice, but substitute some of the water for an equal part of coconut milk. I hope you enjoy it!

        Reply
    2. Courtney

      January 23, 2019 at 4:17 pm

      3 stars
      I just got my instant pot, and have been looking through recipes to try since I’ve never used one before. As soon as my IP came up to pressure, it beeped and said it was burning; had to manually release the pressure to check it, and almost all the liquid was gone and rice was stuck to the bottom. But, it was still a bit crunchy! So I added more water and turned it on again...same thing happened but when I released the pressure it had a better texture so I just let it sit there with the lid on and the texture ended up perfect (except for the rice stuck to the bottom). I’m wondering if there are different models that cook differently? This is very new to me, so I appreciate the detailed info in your recipes. I’ll keep trying, because this seems like it will change my life completely.

      Reply
      • Amy

        January 23, 2019 at 4:21 pm

        Thanks for the feedback, Courtney! I need to play around with this recipe again. I made it quite often in my old IP, and it turned out perfectly every time. But now I have a new model with the "burn" message, and I had trouble cooking another rice it in recently. I hope you will try some other Instant Pot recipes in the meantime. Thanks again!

        Reply
      • Amy

        January 24, 2019 at 2:07 pm

        Hi Courtney! I updated the recipe instructions today and corrected the quantity of water. Thanks again for letting me know your experience.

        Reply
    3. Mooshiaga

      January 21, 2019 at 6:00 pm

      2 stars
      Terrible recipe. Rice was hard, dry, and had to be thrown out. Needs more liquid and time.

      Reply
      • Amy

        January 22, 2019 at 10:28 am

        Thank you for your feedback. I'm sorry the rice didn't turn out properly. I will work on tweaking the recipe.

        Reply
      • Amy

        January 24, 2019 at 2:08 pm

        Hi Mooshiaga, I made corrections to the amount of water and cooking instructions. Thanks again for your constructive feedback.

        Reply
    4. Mary

      January 09, 2019 at 4:12 pm

      5 stars
      This was one of the 1st dishes I made in the IP and it was both easy and flavorful. My 1st dish was Beef Stroganoff and that turned out sensationally so I was thrilled with a repeat. I'm fairly new to the IP world as I had bought into some of the negative Amazon reviews but I caved this year as Target had a fantastic Black Fridayish deal that was too good to pass up. VERY happy I did. Your recipe though simple helped me make my 1st batch ever of well-cooked non-mushy rice ever! I halved the recipe not understanding yet how to adjust properly but it still turned out REALLY well so thank you.

      Reply
      • Amy

        January 09, 2019 at 4:15 pm

        That's fantastic, Mary!

        Reply
    5. Amy

      December 18, 2018 at 11:42 am

      I haven't seen that model, but I would use normal. And I recommend adding beans and veggies after the rice is done cooking. I hope you enjoy the recipe!

      Reply
    6. Eileen

      March 08, 2018 at 2:10 pm

      Regular coconut milk or unsweetened?

      Reply
      • Amy

        March 08, 2018 at 10:34 pm

        I use the unsweetened coconut milk that comes in a can.

        Reply
    7. Randi Tisdall

      December 20, 2017 at 7:16 am

      I love coconut rice! What a simple, yet satisfying recipe. Thanks for sharing!

      Reply
    8. Becky Striepe

      December 20, 2017 at 6:35 am

      5 stars
      Oh, I love how simple this recipe is. It looks delicious!

      Reply
    9. Amy

      December 19, 2017 at 5:21 pm

      Yes, it's so much better than a rice cooker! Thank you, I love it with curry!

      Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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