Instant Pot Coconut Rice
This Instant Pot Coconut Rice is super flavourful thanks to the coconut milk. Top it with peanut chicken and mango salsa for a full meal!
Servings: 6 servings
Calories: 516kcal
Ingredients
- 1 tbsp coconut oil
- 2 cups basmati or jasmine rice
- 14 oz coconut milk
- 1/2 cup water
- 1 tbsp coconut sugar or brown sugar
- 1 tsp salt
Optional Mango Salsa
- 1 mango, diced
- 1/2 red onion, diced
- 1/2 red pepper, diced
- 1/4 cup cilantro, chopped
- 1 tbsp lime juice
- 1/2 tsp salt
Optional Peanut Chicken
- 1 lb chicken breasts, diced
- 1 tbsp peanut butter
- 1 tbsp soy sauce
- 1/4 cup water
- 1 tbsp fresh minced ginger
- 2 cloves garlic, minced
Instructions
- Add coconut oil to the bottom of Instant Pot. In a large bowl, mix together coconut milk, water, sugar and salt, stirring well to combine, then add to Instant Pot. Add rice last, gently submerging rice under liquid but being careful not to stir (stirring will usually result in a burn message).
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 3 minutes.
- Meanwhile, if desired to serve alongside the rice, mix the ingredients together under the mango salsa heading in a medium-sized bowl, and mix the ingredients under the peanut chicken heading together in another medium-sized bowl, being sure to whisk the peanut butter with other sauce ingredients to combine before adding diced raw chicken to marinate.
- Heat a medium skillet over medium-high heat, then add 1 tbsp coconut oil and saute the chicken for 7-8 minutes until fully cooked through before removing from heat.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Once safe to open, stir coconut rice and plate in large bowls, then top with mango salsa and peanut chicken (if serving). Enjoy!
Video
Notes
Nutritional info includes chicken and mango salsa.
Serve your coconut rice with curry, chicken, beef, pineapple, salmon and more.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes.
Freeze this recipe for 2-3 months. Defrost in the fridge or reheat from frozen for 6-7 minutes.
Nutrition
Calories: 516kcal | Carbohydrates: 61g | Protein: 23g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 867mg | Potassium: 619mg | Fiber: 2g | Sugar: 7g | Vitamin A: 708IU | Vitamin C: 29mg | Calcium: 45mg | Iron: 3mg