Instant Pot Coconut Brown Rice

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by Diana Rattray

Coconut rice is an excellent side to serve with Southeastern Asian dishes. Top it with a stir-fry, sweet and sour chicken or shrimp, or a Thai curry. The coconut milk makes the rice rich and flavorful, and the pressure cooker makes it a snap to cook. All you have to do is combine the ingredients and do a little chopping—the Instant Pot does the rest. No stirring and minimal mess!

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.

This recipe was made with a 6-quart Smart WiFi Instant Pot (Amazon link).

Here’s my recipe for basic Instant Pot rice on thespruceeats.com.
Or you might like Instant Pot Parsi rice or this broccoli cheese rice made in the Instant Pot. This skillet Mexican rice is another excellent option.

Recipe Variations

• Replace the cilantro with two more chopped green onions or chopped parsley.
• If desired, sauté about 1/2 cup of minced onion in 1 tablespoon of oil before adding the water, coconut milk, and rice.
• For more coconut flavor, add a few tablespoons of coconut milk powder, or to taste.

Rice and water are added to the Instant Pot along with the coconut milk and salt.

When the rice is done, let the pressure come down naturally for 10 minutes, then do a quick release, remove the lid, and fluff the rice.

The chopped green onions and cilantro are stirred into the rice.

Enjoy this delicious Instant Pot Brown Coconut Rice!

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