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A bowl of coconut jasmine rice.
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5 from 2 votes

Instant Pot Coconut Jasmine Rice

This instant pot coconut jasmine rice recipe takes the guesswork out of cooking rice. It's made with just 4 simple ingredients including coconut milk. Set the rice cooker aside because your versatile pressure cooker can do the work.
Prep Time5 mins
Cook Time3 mins
Natural release7 mins
Total Time15 mins
Course: Rice, Side Dish
Cuisine: Asian
Servings: 4
Calories: 453kcal
Author: Nikole Berg


  • Instant Pot


  • cups jasmine rice
  • 14 oz. coconut milk full fat, canned
  • ½ cup water
  • 1 tsp sugar
  • ¼ tsp salt kosher

For Serving

  • Cut up lime wedges
  • Chopped cilantro leaves
  • Toasted sesame seeds


  • Rinse rice well with water.
  • Add rice and remaining ingredients to instant pot. Stir well.
  • Close and lock lid. Cook on high pressure for 3 minutes. When the cooking cycle ends, use a natural release for 7 minutes. Release remaining pressure.
  • Unlock lid and give the rice a stir, or fluff with a fork.
  • Serve with lime wedges, chopped cilantro, and toasted sesame seeds.


  • Use full fat coconut milk for best results.
  • Don't dump and go! Be sure to stir the ingredients before cooking in the pressure cooker.
  • The instant pot is a great rice cooker. Here's another instant pot rice recipe you might want to try- Mexican Rice (Arroz Rojo).
  • You don't have to use fresh lime juice or cilantro, but you'll be missing out if you don't! It gives this side dish a brightness that takes it over the top!


Calories: 453kcal | Carbohydrates: 59g | Protein: 7g | Fat: 22g | Saturated Fat: 19g | Sodium: 163mg | Potassium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 38mg | Iron: 4mg