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.

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.

Some of my favorites are Peanut Sauce Tofu 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.

You can cook plain rice in coconut milk and make Coconut Jasmine Rice!

I love the flavor of coconut, and it compliments many savory dishes.

However, 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.

And 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.

I also add some peas for color and added fiber, but you can leave them out if you’re not a fan.

While I generally use the Rice function on the Instant Pot when cooking white rice, this recipe turns out better with the Manual pressure cooker setting.

But in case you were wondering, 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.

I’ve experimented with using the Rice function when making Coconut Jasmine Rice, and sometimes the Instant Pot seems to get confused and overcooks the rice.

I believe this is because the reduced-fat light coconut milk is thicker than water.

Anyway, instead I recommend using the Manual or Pressure Cook button, depending on the model you have.

Jasmine Rice is my favorite variety for serving with stir fry.

Jasmine rice is a white long-grain rice originally from Thailand.

It has a slightly nutty aroma, and isn’t sticky like short-grain white rice.

You can find it in most supermarkets.

And it’s also available as organic.

You’ve probably had it in Thai restaurants.

Cooking Coconut Jasmine Rice in the Instant Pot is easy!

Besides the rice, you’ll need a can of lite coconut milk, water, a lime, and frozen green peas, if you decide to add them.

To make the Coconut Jasmine Rice, first you’ll need 2 cups of the long-grain white rice.

Then you add the rice to the Instant Pot along with a 15-ounce can of reduced-fat coconut milk and some water.

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.

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

Don’t be concerned if you see white bits of coconut on top of the rice. It will rise to the top.

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

Then it’s time to enjoy some Coconut Jasmine Rice with your favorite dishes!

I love it with Chickpea Stir Fry, which you can see in some of the photos.

Or if you’re looking for inspiration, check out my go-to Vegan Asian-Inspired Recipes.

It’s also delicious served with black beans and steamed vegetables as an alternative to plain rice.

And for more Instant Pot recipes, I enjoy using mine to make Mashed Potatoes, Cilantro Lime Quinoa, and Vegan Wild Rice Soup on a regular basis.

Now let’s make Coconut Jasmine Rice!

5 from 2 votes

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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.

Course Side Dish

Cuisine Asian

Keyword Coconut Rice

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6

Calories 298 kcal

Author Amy Katz

Ingredients

• 2 cups Jasmine rice
• 1 can reduced-fat coconut milk (Lite coconut milk) 15 ounces
• 1/2 cup water
• 1 Tablespoon lime juice
• 1 cup frozen peas defrosted

Instructions

1. Add the rice to the Instant Pot along with the coconut milk and water. 

2. Close the lid and push the Manual/Pressure Cook button. Set the timer for 4 minutes.

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

4. After the pressure has released, remove the lid and add in the lime juice and peas.

5. Use a rice paddle to gently fold all the ingredients together until well combined.

6. Enjoy with your favorite stir fry or other dishes.

Recipe Notes

If you make Coconut Jasmine Rice, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day or in the Facebook group.

Nutrition Facts

Coconut Jasmine Rice (Instant Pot Recipe)

Amount Per Serving

Calories 298 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 4g 20%

Sodium 57mg 2%

Potassium 129mg 4%

Total Carbohydrates 55g 18%

Dietary Fiber 2g 8%

Sugars 1g

Protein 5g 10%

Vitamin A 3.7%

Vitamin C 12.6%

Calcium 2.3%

Iron 4.7%

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