Instant Pot Coconut Brown Rice

Coconut brown rice is a deliciously fragrant and satisfying side dish that pairs well with many Southeast Asian and tropical-inspired meals. The Instant Pot makes it especially easy—combine the ingredients and let the pressure cooker do the work. This version uses brown basmati rice for added texture and nutrition, while coconut milk adds richness and a subtle sweetness. A final touch of green onions and cilantro brings freshness and color to every bite.

I used brown basmati rice (Amazon link) in the recipe, which cooks in the 6-quart Instant Pot in about 22 minutes. White basmati cooks quickly, so if you replace the brown rice with white, reduce the cooking time to 4 minutes. The pressure release time will be the same.

You might also like this Instant Pot Parsi rice or broccoli cheese rice. This skillet Mexican rice is another excellent option.

Recipe Variations

• Replace the cilantro with two more chopped green onions or chopped parsley.
• Replace the cilantro with Thai basil or mint for a fresh twist.
• Use jasmine rice instead of brown basmati for a more floral aroma.
• Add 1/2 teaspoon of ground turmeric for a golden hue and subtle earthy flavor.
• Top with toasted cashews or peanuts just before serving for crunch.
• Use vegetable broth instead of water to deepen the flavor profile.
• Sauté about 1/2 cup of minced onion in a few teaspoons of oil before adding the water, coconut milk, and rice.
• For a more pronounced coconut flavor, add a few tablespoons of coconut milk powder.

Serving Suggestions

• Serve with Thai-style curry, sweet and sour shrimp, or peanut chicken.
• Top with stir-fried vegetables or tofu for a vegetarian main.
• Use as a base for grilled or broiled fish with lime.
• Pair with Indonesian-style satay or beef and broccoli.
• Add to a bowl with sautéed greens and a fried egg for a fusion rice bowl.

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