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.
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.
- 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.
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.
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.
And for a chart for cooking other grains in the Instant Pot, check out this cooking time guide.
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Coconut Jasmine Rice (Instant Pot Recipe)
- 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.
Nutritional information is an estimation only.
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