Coconut Jasmine Rice is easy to make in the Instant Pot with only four ingredients. Enjoy this delicious vegan and gluten-free side dish with stir fry and other favorites.

One of the things I use my Instant Pot electric pressure cooker for the most is cooking rice.

I used to have an inexpensive rice cooker, but it didn’t work very well since the rice always stuck to the bottom.

But once I tried cooking rice in the Instant Pot, I gave the rice cooker away and never looked back.

I was so excited to have perfectly cooked rice of all varieties.

Short, long, white, brown, red, or black, they all turned out great!

I make rice very frequently since I love making stir fry.

Some of my favorites are Peanut Sauce Tofu and Air Fryer Orange Tofu.

And I also enjoy rice with Chickpea Curry.

But there’s no rule saying that you can only cook rice in water.

You can cook plain rice in coconut milk and make Coconut Jasmine Rice!

I love the flavor of coconut, and it compliments many savory dishes.

However, since regular canned coconut milk has a high fat content, I like to use reduced-fat coconut milk.

You may see it labeled as Lite Coconut Milk.

And since coconut and lime go so well together, as the classic song goes, I like to squeeze some fresh lime juice into the rice when it has finished cooking.

I also add some peas for color and added fiber, but you can leave them out if you’re not a fan.

The Instant Pot’s Rice function is perfect for cooking white rice.

The Rice button makes the IP operate just like a rice cooker by cooking the rice on low pressure.

It automatically adjusts the time depending on how much rice and liquid you use.

On the other hand, the Multigrain button defaults to high pressure.

This function can be used when cooking other types of rice or grains that take longer than white rice, such as brown rice.

While you can use the Pressure Cook (or Manual) function to make Coconut Jasmine Rice, I’ve found it turns out perfectly using the Rice function.

Jasmine Rice is my favorite variety for serving with stir fry.

Jasmine rice is a white long-grain rice originally from Thailand.

It has a slightly nutty aroma, and isn’t sticky like short-grain white rice.

You can find it in most supermarkets.

And it’s also available as organic.

You’ve probably had it in Thai restaurants.

Cooking Coconut Jasmine Rice in the Instant Pot is easy!

After some excellent reader feedback and the purchase of a new Instant Pot, I have updated the cooking instructions for this recipe.

Besides the rice, you’ll need a can of lite coconut milk, water, a lime, and frozen green peas, if you decide to add them.

To make the Coconut Jasmine Rice, first you’ll need 2 cups of the long-grain white rice.

The Rice function works better when the rice is wet, so I like to give it a quick rinse.

Then you add the rice to the Instant Pot along with a 15-ounce can of reduced-fat coconut milk and water and stir to combine.

After closing the lid, you’ll push the Manual Pressure Cook button and set the timer for 4 minutes.

Don’t forget that the IP will take time to come up to pressure before the 4 minute countdown starts.

After closing the lid, select the Rice function.

If you have a display screen on your model, it will show 12 minutes at low pressure.

However, the IP may adjust the time while it comes up to pressure, so don’t be concerned if the minutes change.

When the rice is done cooking, allow the pressure to release naturally.

Then simply add the lime juice and defrosted peas and gently fold everything in using a rice paddle.

Allow to rest for a few minutes, then serve.

If you have leftovers, they will last for several days refrigerated and can be reheated in the microwave.

And for a chart for cooking other grains in the Instant Pot, check out this cooking time guide.

Then it’s time to enjoy some Coconut Jasmine Rice with your favorite dishes!

I love it with Chickpea Stir Fry, which you can see in some of the photos.

Or if you’re looking for inspiration, check out my go-to Vegan Asian-Inspired Recipes.

It’s also delicious served with black beans and steamed vegetables as an alternative to plain rice.

And for more Instant Pot recipes, I enjoy using mine to make Mashed Potatoes, Cilantro Lime Quinoa, and Vegan Wild Rice Soup on a regular basis.

Now let’s make Coconut Jasmine Rice!