Learn how to make coconut rice in the Instant Pot with this simple recipe. Chopped fruit and peppers give it tropical flavor—excellent alongside bold proteins.
Have you tried coconut rice? It’s usually made with jasmine rice cooked in coconut milk, yielding fragrant, fluffy rice with a subtle richness.
For convenience we make it in the Instant Pot. If you haven’t cooked rice in a pressure cooker yet, it’s a great method—fast and mostly hands-off.
We like folding in fresh pineapple, diced red bell pepper, and thinly sliced jalapeños. The pineapple adds sweetness, the pepper adds color and crunch, and the jalapeño brings a touch of heat. Omit any of these if you prefer a simpler side.
Ingredients
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Rice – Jasmine rice is traditional for coconut rice; rinse it well before cooking.
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Coconut Milk – Use full-fat canned coconut milk for best texture and flavor.
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Vegetable Broth – You can substitute water or another broth if preferred.
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Pineapple – Fresh pineapple is ideal, but canned works in a pinch.
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Pineapple Juice – Reserve some juice from fresh or canned pineapple to add to the cooking liquid.
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Red Bell Pepper – Diced red (or yellow/orange) bell pepper adds sweetness and color.
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Jalapeños – Thinly sliced for mild heat; substitute Serranos for more spice.
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Green Onion – Chopped green onion adds brightness; don’t skip it if you can help it.
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Cilantro – Minced cilantro adds fresh herbal notes; omit if you dislike it.
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Salt – Sea salt is recommended; reduce if using table salt.
Tips
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If using fresh pineapple, a pineapple corer/slicer speeds prep and removes the core cleanly.
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Rinse the rice under cold water until the water runs clear to remove excess surface starch and prevent gummy rice.
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A squeeze of lime juice over the finished rice brightens the flavors and balances the sweetness.
What To Serve It With
This coconut rice pairs well with bold proteins such as blackened chicken or fish, chipotle chicken, or spicy shrimp. It’s also excellent alongside crispy tofu or hibachi-style shrimp.
How To Store & Reheat
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat
Reheat in a skillet over medium heat, stirring occasionally and adding about a tablespoon of water to restore moisture. Alternatively, microwave in a covered bowl with 1 tablespoon of water for about 2 minutes, stirring halfway through.
More Instant Pot Recipes
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Instant Pot Crab Legs
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Instant Pot Mac and Cheese
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Instant Pot Wendy’s Chili
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Instant Pot Boiled Peanuts
Instant Pot Coconut Rice
Ingredients
- 2 cups Jasmine Rice, rinsed well
- 1 cup Full-fat Coconut Milk
- 3/4 Cup Vegetable Broth
- 1/4 Cup Pineapple Juice
- 1/2 teaspoon Sea Salt
- 1 Red Bell Pepper, diced
- 1-2 Jalapeños, thinly sliced
- 1 1/2 Cups Pineapple, chopped
- 1/4 Cup Green Onion, chopped
- 1/4 Cup Cilantro, minced
Instructions
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Add the rinsed rice, coconut milk, vegetable broth, pineapple juice, and sea salt to the Instant Pot. Secure the lid and cook on high pressure for 5 minutes.
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Allow a natural pressure release for 10 minutes once cooking finishes. Remove the lid, fluff the rice with a fork, and let it cool a few minutes.
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When the rice is warm but not hot, gently fold in the diced bell pepper, sliced jalapeños, pineapple, green onion, and cilantro.
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Serve immediately, optionally finishing with a squeeze of lime.