coconut rice in red square bowl with red and white dishtowel and coconut smiles spilled out of bag
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5 from 7 votes

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!
Prep Time3 mins
Cook Time42 mins
Total Time45 mins
Course: Side Dish
Cuisine: American, Asian, Canadian
Servings: 6 Servings
Calories: 284kcal
Author: Rosa




  • 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!


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.


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