Instant Pot Coconut Rice
It's easy to turn jasmine rice, canned coconut milk, lime, and peas into delicious Instant Pot Coconut Rice in under 30 minutes. Enjoy it as a side dish with curries, stir fry, or any of your favorite recipes.
Servings: 6
Calories: 298kcal
Ingredients
- 2 cups Jasmine rice (This recipe was created specifically for white Jasmine rice. For best results, do not substitute.)
- 1-13.5 ounce can reduced-fat coconut milk (Lite coconut milk)
- 1 cup water
- 1 Tablespoon lime juice
- 1 cup frozen peas defrosted
Instructions
- Rinse the rice in a fine mesh strainer.2 cups Jasmine rice
- Add the rice to the Instant Pot along with the coconut milk and water. Stir to combine.1-13.5 ounce can reduced-fat coconut milk, 1 cup water
- Close and lock 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, carefully remove the lid and add in the lime juice and peas.1 Tablespoon lime juice, 1 cup frozen peas
- Use a rice paddle to gently fold all the ingredients together until well combined.
- Let rest for a few minutes, then serve.
Notes
Optional: stir in salt, to taste, along with the lime juice and peas. The finished rice can also be topped with toasted coconut and/or fresh cilantro.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a microwave.
Nutrition
Calories: 298kcal | Carbohydrates: 55g | Protein: 6g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 59mg | Potassium: 133mg | Fiber: 2g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg
