Turn on the instant pot and press SAUTE. Pour in oil and add finely chopped onion. sauté for about 2 minutes before adding the rice. Stir everything well and turn off the heat.
Pour in coconut milk, water and season with salt. Give everything a good stir. Make sure that none of the rice is stuck to the bottom of the pot.
Close the lid and lock it into its position. Turn the steam release valve to SEALING. Cook under pressure (on MANUAL or PRESSURE COOKING) for 4 minutes. After, wait 10 minutes before releasing the pressure manually (by turning the steam release valve to VENTING).
When the pin drops, remove the lid and stir the rice. Then fluff it with a fork.
Serve with anything you like!
Oil - either vegetable, sunflower or olive oil can be used.
About a 1/3 cup of finely chopped onion should be plenty.
Make sure to shake the can of coconut milk well before you measure out 1 cup.
I used measuring cups for dry measurements to measure all the ingredients including liquids.
This recipe was developed for a 6-quart/6-liter Instant Pot. If you use a different size/brand pressure cooker, the end result may look different.
The overall cooking time does not include time that the pot needs for coming to pressure nor the extra waiting time before releasing its pressure. Count with extra 17 minutes (this can also vary).
Course: Side Dish
Keyword: How to make Coconut Rice, Instant Pot Coconut Rice Recipe, Pressure Cooker Coconut Rice
Instant Pot Coconut Rice
Amount Per Serving
Calories 398Calories from Fat 144
% Daily Value*
Saturated Fat 11g69%
Vitamin C 1.9mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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