Instant Pot Coconut Rice
This Instant Pot coconut rice recipe will take your rice game to a whole new level. It's so easy and quick to make, but bursting with flavor.
Servings: 8 servings
Calories: 315kcal
Ingredients
- 2 cups long grain white rice
- ½ cup unsweetened shredded coconut (plus more for garnish)
- 1 14- ounce can full-fat coconut milk
- 2 tsp coconut sugar (or granulated sugar)
- 1½ tsp kosher salt
Instructions
- Combine the rice, coconut, coconut milk, sugar, salt, and ½ cup water in the pressure cooking pot. Stir well.
- Lock the lid in place. Select high pressure and a 3-minute cook time. When the cook time ends, turn off the pressure cooker and let the pressure release naturally for 7 minutes. Then finish with a quick pressure release.
- When the valve drops, carefully remove the lid. Fluff the rice with a fork and garnish with additional coconut if you like.
Notes
Garnish with scallions, and store in an airtight container in the fridge for up to 4 days. Reheat over low heat on the stove, stirring constantly, or in a microwave on 80% power in 15-second increments.
Nutrition
Serving: 0.5cup | Calories: 315kcal | Carbohydrates: 41g | Protein: 5g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 449mg | Potassium: 202mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg