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.
Recipe last updated 1/24/2019
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.
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.
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!
After some excellent reader feedback and the purchase of a new Instant Pot, I have updated the cooking instructions for this recipe.
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.
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 15-ounce 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.
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!
Coconut Jasmine Rice (Instant Pot Recipe)
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
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.
Amy
Yes, it’s so much better than a rice cooker! Thank you, I love it with curry!
Becky Striepe
Oh, I love how simple this recipe is. It looks delicious!
Randi Tisdall
I love coconut rice! What a simple, yet satisfying recipe. Thanks for sharing!
Eileen
Regular coconut milk or unsweetened?
Amy
I use the unsweetened coconut milk that comes in a can.
Amy
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!
Mary
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.
Amy
That’s fantastic, Mary!
Mooshiaga
Terrible recipe. Rice was hard, dry, and had to be thrown out. Needs more liquid and time.
Amy
Thank you for your feedback. I’m sorry the rice didn’t turn out properly. I will work on tweaking the recipe.
Amy
Hi Mooshiaga, I made corrections to the amount of water and cooking instructions. Thanks again for your constructive feedback.
Courtney
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.
Amy
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!
Amy
Hi Courtney! I updated the recipe instructions today and corrected the quantity of water. Thanks again for letting me know your experience.