Brown Basmati Instant Pot Coconut Rice

Brown basmati rice in the Instant Pot comes out better than stove top, or even in your rice cooker.

The coconut milk adds just the right amount of coconut flavour, without overpowering your dish at all.

I like using light coconut milk to keep the fat and calorie content lower, but if you want an even more coconutty flavour and richness, opt for the full fat version.

My favourite part about this dish?

There’s absolutely no babysitting required. No checking, no stirring, no anything at all! I love making dishes in my Instant Pot, it really takes the guesswork out of cooking.

Bonus! It pairs well with virtually anything.

My current favourite dish to make in the Instant Pot right now is Mushroom Risotto. No more constant stirring, or adding your broth in small increments at a time. Trust me, try this recipe and you’ll never make risotto the long way again. 😉

How to make Instant Pot coconut rice

Add your ingredients to the pot.

Give it a good stir and then close the lid. Make sure the valve is in the sealing position, set your timer for 22 minutes at high pressure, and let your appliance do the rest!

Make sure to stir your rice very well after adding the liquids to your pot. You don’t want any grains of rice above the liquids or those pieces won’t cook well.

Once cooked let your pot naturally release the pressure for 10 minutes before releasing the steam valve.

When safe to do so, remove the lid and fluff your rice with a fork. Then serve and enjoy!

Am I the only one who’s been messing up rice for years? It’s easy to either under cook or over cook. Both of which are no bueno.

But if you follow these measurements exactly, this recipe works every time! The result is restaurant quality, coconut rice. I’ve tried and tested this one several times, and the result is perfect, EVERY, SINGLE time!

What to serve with coconut rice

• Baked Chickpea Nugget
• Vegan Parmesan Roasted Cauliflower
• Chickpea Meatless Meatloaf with Smoked Maple Glaze
• Sesame Roasted Asparagus

Expert Tips / Variations

Rinse your rice well before cooking to remove the starch and prevent the rice from sticking and clumping together.

Shake your can of coconut milk before opening and pouring into your pot. The water and coconut content will separate when sitting, so give it a good shake.

I like LITE coconut milk to keep the fat and calorie content lower, but use full fat for more coconut flavour and richness.

Make sure to stir your rice very well after adding the liquids to your pot. You don’t want any grains of rice above the liquids or those pieces won’t cook well.

For added flavour, sauté 1/3 cup of finely chopped onion before adding the remaining ingredients and pressure cooking. Once cooked, you may also squeeze some fresh lemon or lime juice over your rice and mix well before serving.

My special touch: add a few crushed coconut smiles on top to really amplify the “coconutty-ness” 🙂

More delicious Instant Pot Recipes

• Vegetable Soup with Quinoa
• Vegan Pasta e Fagioli
• BBQ Jackfruit Pizza
• Thai Peanut Chickpea Soup
• Spicy Thai Peanut Noodles

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Much love
Rosa

Brown Basmati Instant Pot Coconut Rice

Instant Pot coconut rice is a great side dish, no matter the meal. Comes together quickly, using wholesome ingredients, and big flavour!

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Prep Time: 3 minutes

Cook Time: 42 minutes

Total Time: 45 minutes

Course: Side Dish

Cuisine: American, Asian, Canadian

Servings: 6 Servings

Calories: 284kcal

Author: Rosa

Equipment

• ▢
  Pressure Cooker

Ingredients

• ▢ 2 cups brown basmati rice
• ▢ 1 400 ml can lite coconut milk
• ▢ 1 cup water
• ▢ 1/2 tsp sea salt

Instructions

• Add the rice to a strainer and rinse well using cool water.
• Place all the ingredients to your instant pot and give it a good mix. Make sure the rice is covered by the liquids to ensure even cooking. Then close the lid and make sure the release valve is set to the sealing position. Set to high pressure for 22 minutes. (It will take about 10 minutes to build pressuring before counting down.)
• Allow pressure to release naturally for 10 minutes, and then release any remaining pressure with the release valve.
• Fluff with a fork and enjoy!

Notes

Rinse your rice well before cooking to remove the starch and prevent the rice from sticking and clumping together.

Shake your can of coconut milk before opening and pouring into your pot. The water and coconut content will separate when sitting, so give it a good shake.

I like using LITE coconut milk to keep the fat and calorie content lower, but if you want an even more coconutty flavour and richness, opt for the full fat version.

Make sure to stir your rice very well after adding the liquids to your Instant Pot. You don't want any grains of rice above the liquids or those pieces won't cook well.

For added flavour, sauté 1/3 cup of finely chopped onion before adding the remaining ingredients and pressure cooking. Once cooked, you may also squeeze some fresh lemon or lime juice over your rice and mix well before serving.

Nutrition

Calories: 284kcal | Carbohydrates: 50g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Sodium: 253mg | Potassium: 169mg | Fiber: 2g | Calcium: 21mg | Iron: 1.1mg

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*Nutritional information is an estimate, calculated using online tools and does not incude optional ingredients, unless otherwise indicated..