Instant Pot Coconut Rice (Perfect Every Time!)

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Hands holding a bowl of coconut rice next to an Instant Pot

Rice is always the right answer. It’s the perfect base for countless dishes, and this Instant Pot Coconut Rice is the quickest and easiest way to take your everyday rice to the next level! 

It’s fluffy, subtly sweet, and perfectly coconutty. And the flavors pair beautifully with entrées like Samoan-Inspired Mushroom Chicken, Massaman Curry, and Thai Yellow Coconut Curry. The best part? Just 1 pot, 3 ingredients, and about 20 minutes required! Let us show you how it’s done!

Salt, coconut water, white rice, and coconut milk

Inspired by our stovetop coconut rice, this Instant Pot version relies on light coconut milk for creaminess without being heavy. We add sea salt for flavor and optional cane sugar for sweetness. And there’s one sneaky ingredient — any guesses!?

Pouring coconut water over rice

It’s coconut water! Not only does it add coconut flavor, but it’s naturally sweet. Don’t have it or don’t want to use it? No problem! Water + a little cane sugar works well, too, making this recipe easy to whip up with pantry staples.

Simply add everything to the Instant Pot and pressure cook on high for 4 minutes. Let the pressure release naturally (or quick release if you’re in a hurry!) and your rice is ready to serve!

Fluffy coconut rice in the Instant Pot

We can’t wait for you to try this coconut rice! It’s:

Subtly sweet
Quick & easy
& Perfect every time!

The flavors pair beautifully with dals, curries, or entrées like our Samoan-Inspired Mushroom Chicken, Easy 1-Pot Massaman Curry, and Thai Yellow Coconut Curry with Mango.

More Instant Pot Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Bowl of coconut rice topped with coconut flakes and cilantro

Instant Pot Coconut Rice (Perfect Every Time!)

Subtly sweet and perfectly fluffy Instant Pot Coconut Rice! The quickest and easiest way to take your everyday rice to the next level. Perfect for pairing with curries and dals!
Author Minimalist Baker
Overhead shot of a bowl of coconut rice
4.60 from 5 votes
Prep Time 18 minutes
Cook Time 4 minutes
Total Time 22 minutes
Servings 4 (3/4-cup servings)
Course Side
Cuisine Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5-6 Days


  • 1 cup jasmine, basmati, or long grain white rice
  • 3/4 cup canned light coconut milk
  • 3/4 cup water (or coconut water for natural sweetness)
  • 1/4 tsp sea salt
  • 1 tsp cane sugar (optional for sweet rice — leave out if using coconut water)

FOR SERVING optional

  • Finely minced cilantro
  • Lightly toasted coconut flakes


  • Add all ingredients to the Instant Pot and stir. Pressure cook on high for 4 minutes (it will take about 8-10 minutes for the Instant Pot to pressurize before cooking begins).
  • Once the timer goes off, allow to naturally release for 10 minutes, then carefully release any remaining pressure. Carefully remove lid once steam has fully escaped. Taste and add additional salt if desired.
  • This rice is delicious alongside curries, with soups, in bowls, and beyond! Option to garnish with cilantro and lightly toasted coconut flakes.
  • Store cooled leftovers covered in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.



*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).
*Adapted from our (stovetop) Perfect Coconut Rice and Instant Pot White Rice.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 (3/4-cup) serving Calories: 184 Carbohydrates: 36.3 g Protein: 3 g Fat: 3.2 g Saturated Fat: 2.1 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 149 mg Potassium: 0 mg Fiber: 1 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0.3 mg

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My Rating:

  1. Amber Bryant says

    My family loves this recipe and wants me to make it all the time. However, I find that 75% of the time my instant pot gives me a “burn” message and the bottom of the rice is burnt on to the pot. Luckily the top is totally edible annd yummy, so I keep making it 🤪 Any ideas on why this is happening? I’m using Thai kitchen coconut milk, water and salt and sugar as directed.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amber, sorry it’s given you some trouble! Is it possible you’re using full-fat coconut milk instead of light? The burn warning can indicate it needs more water and light coconut milk will have a higher water content than full-fat.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Seth, Flavor wise we think that would be tasty! They may make the texture a little more challenging to chew. We’d love to hear if you try it!

  2. TxToogie says

    Just made this recipe to go with a Pork and Pumpkin stew that I’m making tonight. I doubled the recipe. (2 cups rice, 1 whole can of coconut milk, 1 whole can of water etc) LOVE THIS RECIPE – So Simple
    I put everything in my instant pot, gave it a stir, hit the start button and went for a walk… Came home to perfectly cooked coconut rice. I’ll be using this one for sweet and savory dishes. Thank you for sharing this delicious recipe.

  3. Joan says

    I am curious about your rice to liquid ratio. My instant pot instructions are 1:1 ratio, but your ratio has more liquid. Does that have something to do with using the coconut milk (I would not think that would matter)? Also can this recipe be used with brown rice? Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joan, We use a 1:1 ratio with plain white rice, but for coconut rice, we found the increased amount of liquid created a more creamy, fluffy result. We haven’t tested with brown rice, but think it should work. We’d recommend pressure cooking for 20 minutes, but otherwise following the recipe. Let us know if you try it!

  4. Liz says

    I have made this (doubled) four times in a week for various gatherings and it turns out brilliantly every time.

    Doubling the recipe is really the way to go, in my opinion, because it means I can dump in a whole can of coconut milk without measuring it, and then use the same can to measure the portion of water needed – no need for a measuring cup, and it somewhat rinses out the remaining coconut milk, as well.

    In my experience, halving a can of coconut milk is a pain, at least when it’s the kind that separates, because it requires homogenizing it before measuring out half. Doubling the recipe eliminates that problem. Plus, it’s delicious, can be eaten sweet or savory, and there is no threat of leftovers going uneaten.

    Thank you for a great recipe. I know it’ll be a staple in our rotation going forward.

  5. Foodforcrowds says

    I made this for a large group, with a quadruple portion size. The cooking directions didn’t work at that proportion, unfortunately— the rice was still hard after cooking on high for 4 minutes with NPR for 10 minutes. I added 9 more minutes at high pressure and it was done perfectly. This is a great recipe. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Andrea. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  6. Brian says

    Why would you not increase the amount of rice? Who wants to use only 3/4 of a can? So now I have 3 ounces of coconut milk leftover.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brian, 3/4 cup coconut milk is about 1/2 can in our experience. You can adjust the number of servings to 8 if you want to use a full can of coconut milk. We like to freeze any extra coconut milk in an ice cube tray for making smoothies and shakes, or just keep in the fridge to add to beverages throughout the week for added creaminess.

  7. Millie says

    I used to add some sweet corn or cashew ( any kind of nut ) into the rice . Trust me . It’s sooo delicious and healthy. No sugar Added!

  8. Patti Sumida says

    Thank you for all your outstanding recipes. Minimalist Baker is my go to site for almost everything. I am wondering if I can substitute brown rice in this recipe and what (if any) adjustments I would need to make. Thank you so much for your help with this.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear it, Patti! We haven’t tested with brown rice, but think it should work. We’d recommend pressure cooking for 20 minutes, but otherwise following the recipe. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sharyn, we haven’t tested it with brown rice, but would suggest 20 minutes. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anne, Yes! You just want to make sure not to fill past the 1/2 line for foods that expand. The cook time will be the same. Hope that helps!